Pavlova

by on January 24, 2016 » Add the first comment.
Print Friendly, PDF & Email

pavlovaSeparate 4 eggs
Set aside yolks for Hollandaise sauce – another recipe
Using a pencil, mark a serving plate sized circle on waxed paper
Flip over paper, so that pencil is on the bottom
Whip egg whites to medium peaks

Combine
1/2 teaspoon cream of tartar or white vinegar
1 C sugar
Pinch salt
1 TBL cornstarch
Continue whipping till you have stiff peaks

Gently fold in Juice and zest from 1 lemon
Spread the meringue so that it is about 1/4 inch dick inside the circle
– For multiple layers, you can double this recipe
Use the remaining meringue to create a retaining ring around the perimeter
Bake at 300° for 50 minutes
Turn off oven, leaving door slightly ajar
Allow to rest undisturbed for one hour

Give thought to your toppings
Lemon curd is a good topping
Another popular topping is whipped cream
– 1 C heavy shipping cream
– 1/2 C confectioner sugar

After it has cooled, spread you’re topping, and top with blueberries or
strawberries.
Dust with powdered sugar

Find more like this: Desserts

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.