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What exactly is pavlova? Pavlova is a popular dessert in New Zealand and Australia. Pavlova is a texture lover’s dream, made from egg whites that are slowly baked in a relatively cool oven. The egg whites become chewy-crisp on top, soft marshmallow on the inside, and crunchy crisp around the edges. That’s three totally different textures in one bite. Pavlova enjoys being adorned with various toppings, most notably fresh whipped cream and piles of fresh fruit. Try making your own pavlova with this easy recipe.
- Preheat the oven to 150 degrees C. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
- Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.
Recipe credit: All Recipes