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- Prepare the Meringue:
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) on the paper to guide your meringue shape.
- In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Once the soft peaks form, add the sugar a tablespoon at a time, beating on high speed until stiff, glossy peaks form (about 5-7 minutes). The meringue should hold its shape and feel smooth.
- Gently fold in the vanilla extract, vinegar, cornstarch, and a pinch of salt. The cornstarch helps give the pavlova its marshmallow-like interior texture.
- Spoon the meringue onto the parchment paper, using the circle as a guide. Smooth the edges and make a slight indentation in the center to create a well for the toppings later.
- Bake the Meringue:
- Place the meringue in the preheated oven and bake for 1 hour to 1 hour and 15 minutes. The meringue should be crisp on the outside and slightly soft inside when you tap it gently.
- After baking, turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. This helps the meringue dry out properly and avoids cracking from a sudden temperature change.
- Prepare the Whipped Cream:
- While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip, as the cream can turn into butter if beaten too much.
- Assemble the Pavlova:
- Once the meringue has cooled, carefully transfer it to a serving platter.
- Spoon the whipped cream onto the center of the meringue, spreading it gently with a spatula.
- Top the pavlova with fresh fruit such as sliced strawberries, kiwi, blueberries, and passionfruit pulp for a vibrant and refreshing touch.
- Serve:
- Garnish with a few mint leaves for a pop of color, and serve immediately! The meringue is best enjoyed on the day it is made.
Pro Tips:
- Egg Whites: Make sure your mixing bowl and beaters are completely clean and free from any grease, as it can affect the egg whites’ ability to whip up properly.
- Fruit: Choose a mix of sweet and tangy fruits for contrast. Passionfruit, kiwi, and berries are perfect because they complement the sweetness of the meringue and cream.
- Storage: While the meringue can be stored for a day or two in an airtight container, it’s best to assemble the pavlova just before serving, as the meringue can soften over time.
This Pavlova with a Crispy Meringue Base is a delightful dessert that combines airy meringue with fresh cream and fruit. It’s light yet indulgent, and the contrast between the crispy meringue and the creamy topping is irresistible. Would you like to experiment with different fruit combinations, or stick to the classic mix? 🍓🍰
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