- Pavlova
- 4 large egg whites at room temperature
- a pinch of salt
- 1 cup sugar
- 1 tsp. white vinegar
- 2 tsp. corn starch
- 2 tsp. vanilla extract Whipped Cream
- 1 pint of whipping cream
- 1/4 cup powdered sugar
- 2 tsp. vanilla extract
- Preheat the oven to 180°
- Prepare your pan by drawing a circle on a piece of parchment and then flipping it over so you don’t get pencil on the pavlova.
- Place your room temperature egg whites into your mixing bowl and whip on high until you have soft peaks.
- Add your vanilla,salt and vinegar and whip on high again, slowly adding your sugar.
- Once the sugar has been fully incorporated, pinch a little bit of the egg whites in-between your fingers and make sure it doesn’t feel gritty and the sugar has been dissolved.
- Place the mixture on your baking sheet and spread into your circle.
- Place into the 180? oven for 2 hours.
- After 2 hours, turn off the heat, open he oven door and let the pavlova sit for another hour or two.
- When ready to serve, make up your whipped cream.
- In a chilled mixing bowl, add your whipping cream. Whip on high for 1 minute.
- After 1 minute slowly whip in the sugar and vanilla. Whip on high until your achieve your desired consistency. Don’t whip too long or it will turn into butter.
- Top your cooled pavlova with a thick layer of whipped cream and top with peaches and raspberries. Drizzle with a raspberry sauce.