Classic Pavlova

11 INGREDIENTS • 12 STEPS • 4HRS

Classic Pavlova

A very successful pavlova made into a wreath and topped with fresh berries and cream. I let it cool in the oven with the door shut as my pavlovas seem to crack if the door is left ajar. Crunchy outside and marshmallowy in the centre. Great topped with fresh fruit, or a crushed chocolate bar.
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A very successful pavlova made into a wreath and topped with fresh berries and cream. I let it cool in the oven with the door shut as my pavlovas seem to crack if the door is left ajar. Crunchy outside and marshmallowy in the centre. Great topped with fresh fruit, or a crushed chocolate bar.
author_avatar
Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/

4HRS

Total Time

Ingredients

Servings
8
us / metric
Cake Base
Caster Sugar
1 1/4 cups
Caster Sugar
Corn Starch
2 Tbsp
Corn Starch
Egg
6
Eggs, separated
just the whites
Cream of Tartar
1/2 tsp
Cream of Tartar
Salt
1/4 tsp
Salt
Pure Vanilla Extract
1/2 tsp
Pure Vanilla Extract
Distilled White Vinegar
1 tsp
Distilled White Vinegar
or White Wine Vinegar
Whipped Cream
Heavy Cream
1 cup
Heavy Cream
Granulated Sugar
2 Tbsp
Granulated Sugar
Pure Vanilla Extract
1/2 tsp
Pure Vanilla Extract
Topping
Fresh Fruits
to taste
Fresh Fruits
A mix of sweet and tart, I used berries and kiwi

Nutrition Per Serving

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Calories
279
Fat
13.4 g
Protein
4.6 g
Carbs
35.1 g
Love This Recipe?
author_avatar
Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/

Cooking Instructions

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step 1
Draw an 8-inch circle on a parchment paper and place it ink side down on a baking sheet, turned upside down.
step 2
Preheat the oven to 300 degrees F (150 degrees C).
step 3
Mix Caster Sugar (1 1/4 cups) and Corn Starch (2 Tbsp) together. Set aside.
step 4
In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the whites of the Eggs (6) until foamy.
step 5
Stir in Cream of Tartar (1/2 tsp) and Salt (1/4 tsp) and continue to beat on medium speed.
step 6
Slowly add sugar/cornstarch mixture one tablespoon at a time, while mixer is still running on medium speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
step 7
Add Pure Vanilla Extract (1/2 tsp) and Distilled White Vinegar (1 tsp) and gently fold the mixture with a spatula.
step 8
To shape the cake, transfer the batter onto the prepared parchment paper inside the circle. Using a spatula smooth the shell and make a shallow well on top.
step 9
Transfer the batter onto the parchment paper within the circle. Bake for 50 minutes.
step 10
Turn the oven off and let it cool for at least 2 hours with oven door ajar.
step 11
To make the whipped cream, beat the Heavy Cream (1 cup), Granulated Sugar (2 Tbsp), and Pure Vanilla Extract (1/2 tsp) on medium speed until nice and thick. Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.
step 12
When you are ready to serve, top the pavlova with whipped cream frosting and Fresh Fruits (to taste) your choice.
step 12 When you are ready to serve, top the pavlova with whipped cream frosting and Fresh Fruits (to taste) your choice.

Tags

Gluten-Free
Comfort Food
British
Christmas
Snack
Shellfish-Free
Easter
Dessert
Vegetarian
Mother's Day
Valentine's Day
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