Pavlova
Pavlova is an egg-based dessert that is crispy on the outside and airy on the inside. Enjoy it filled with chantilly cream and fresh fruit.
Servings 6
Ingredients
Pavlova
- 4 egg whites from large eggs Make sure there are no traces of yolks.
- 1 cup extra fine granulated sugar
- 1 tsp good vanilla extract
Chantilly Cream
- 1 cup heavy whipping cream
- 2 tbsp superfine sugar
- 1 tsp good vanilla extract
Instructions
To Make Pavlova
- Preheat oven to 210F.
- On a sheet of parchment paper, trace an 8" circle. I use a salad plate as my guide. Flip the paper over and place it on a baking sheet.
- Whip egg whites to froth and while whipping add 1/2 cup sugar. Add vanilla extract.
- Continue whipping on medium speed until stiff peaks are formed, about 5-7 minutes.
- Gently fold in remaining 1/2 cup sugar with a rubber spatula until combined.
- Use a spoon to carefully spread the mixture inside the circle leaving the center open.
- Bake for about two hours on the center oven rack until crisp. Reduce heat by 20 degrees if browning occurs.
- Cool completely before storing in an airtight container. (Can be made a couple of days in advance.)
To Make Chantilly Cream
- Add cream, sugar, and vanilla to a mixing bowl. Whip the mixture until stiff peaks form, about 3-5 minutes.
- Cover with plastic wrap until ready to serve.
Just Before Serving
- Fill the pavlova with the chantilly cream and fruit.
- Store refrigerated.