Wednesday, September 28, 2011
Whatcha Got Cookin? ~ Pavlova Recipe
For this installment of the 'Whatcha' Got Cookin?' series, I chose to do my own family favorite recipe for the Aussie traditional dessert, Pavlova.
I first learned this recipe on the food network but tailored it to my own tastes. Thought the traditional recipe calls for Red Wine or Raspberry vinegar in the meringue, I go with Balsamic. I find that this gives a nicer color and a slightly richer taste to the finished product. Try it both ways and see which you prefer!
4 egg whites at room temp.
1/8 tsp salt
1/8 tsp cream of tartar
1 cup sugar
1-1/2 tsp cornstarch
1 T. balsamic vinegar
1/2 tsp. pure vanilla extract
1-1/4 c. heavy cream
2 T. light brown sugar, packed.
fruits of your choice.
Preheat oven to 350 degreen.
With a hand mixer (or with a whisk) whip the egg whites, cream of tartar, and salt in a clean, dry bowl until lightly foamy. Add granulated sugar, cornstarch, vinegar, and vanilla. Continue whipping until smooth, glossy, and stiff enough to not budge when the bowl is turned over. On a sheet of parchment paper (placed on a sheet pan), use a pencil to draw a 9 inch circle. Use a pie plate or a spring form pan bottom to trace. Turn paper over and fill the circle with your meringue, being careful to evenly spread the mixture to the edges of the circle. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and back 45 minutes more, until the meringue has puffed a little and cracked. It should be about the color of cafe au lait. Turn off the oven, prop the oven door open, and let the Pavlova cool in the oven for at least 30 minutes, to room temperature.
Whip the cream and brown sugar together until stiff. Spoon into the pavlova (cooled) and top with sliced fruit.