I am so ready for spring. After having both snow and ice this year here in the south, it is time for warmer weather. Unfortunately, our local weathermen seem pretty convinced that winter isn’t over despite the warm temperatures today, but pavlova says spring, so I am pretending that it is not going to get frigid again.
The pavlova shell itself is pretty much the same everywhere you see it – egg whites and sugar with a little vinegar and cornstarch for stabilization. I used used this Ina Garten recipe as a guideline for the shell – though I used large eggs and table salt and I do sort of have my own whipping technique that I perfected making meringue for macarons. Then, bake it long an slow and let it cool in the oven. This gives you a crisp outside and marshmallow like inside. Then fill it as you like. I chose whipped cream and slightly sweetened strawberries.
Yield 4 -6
- 4 large egg whites
- 1 pinch salt
- 1 cup sugar
- 2 tsps. cornstarch
- 1 tsp. white wine vinegar
- 1 tsp. vanilla
- 1 qt. strawberries, sliced
- 2 Tbsps. sugar
- 1 1/2 cups heavy whipping cream
- 2 Tbsps. confectioners’ sugar
- 1 tsp. vanilla
- Line a large baking sheet with parchment.
- Preheat oven to 180 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and salt on low until foamy.
- Increase speed to medium high and whip until soft peaks form.
- Turn the speed all the way up and slowly pour in sugar until stiff, glossy peaks form.
- Fold in vanilla, vinegar, and cornstarch.
- Pile egg whites up in the center of the prepared pan forming a circle.
- Bake for 1 1/2 hours.
- Turn off the oven and leave the pavlova inside until the shell cools completely – at least an hour.
- Just before serving, toss berries with 2 Tbsp. sugar.
- Whip heavy cream until soft peaks form.
- Add confectioners’ sugar and vanilla and whip until stiff peaks form.
- To serve, spread pavlova with whipped cream and top with strawberries.