Food blogs, food sections and food writing are wonderful sources of inspiration and entertainment for me and countless others. While writing about Jaspa’s pavlova the other evening, something unexpected happened—I became my own source of inspiration. Reminiscing about my first pavlova got my creative juices flowing and I was determined to re-create the Aussie/Kiwi magic in my own home. In the words of Miss Adventure, ta da!
For pavlova
- 6 large egg whites
- 1 1/2 cups superfine granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon vanilla
- 1/4 cup boiling water
For topping
- 1 cup heavy cream
- 3 cups assorted seasonal fruit such as raspberries and sliced strawberries and kiwifruit
Preheat oven to 350° F. and line a large baking sheet with foil.
In a large bowl with an electric mixer beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed until just combined. Add boiling water all at once and beat on high speed 3 to 5 minutes, or until mixture forms stiff, glossy peaks.
Spoon meringue mixture onto baking sheet and spread into a 9- to 10-inch circle.
Bake Pavlova in middle of oven 10 minutes. Reduce temperature to 200° F. and bake Pavlova 40 minutes more. Turn off oven and let Pavlova stand in oven 1 hour. Transfer Pavlova to a rack and cool completely. (Pavlova will be hard on outer surface and soft inside.)
In a bowl with cleaned beaters beat cream until it holds soft peaks and spread over Pavlova. Mound fruit on top of whipped cream.
Makes 6 to 8 servings.
