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Nutrition Facts
Serving Size 1 (157g) Recipe makes 4 servings
Calories 435
Calories from Fat 198		(45%)
Amount Per Serving		%DV
	Total Fat 22.1g	33%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 81mg		27%
Sodium 368mg		15%
Potassium 163mg		4%
Total Carbohydrate 55.9g		18%
	Dietary Fiber 0.0g	0%
	Sugars 50.4g
Protein 4.8g		9%
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Pavlova With Whipped Cream and Fresh Fruit

Recipe #359707 | 1¼ hours | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1008075
Mar 8, 2009

Pavlova is a traditional to Australians and New Zealanders that was apparently created in honour of the ballerina Anna Pavlova, when she toured in those parts. It is basically a delicate mountain of whipped meringue. After being baked under low heat, the outside shell gets crunchy, the top gets browned, but the inside stays chewy and soft - like creamy fresh marshmallow. It then gets piled high with softly whipped cream and fresh fruit. The result is dreamy, with the consistency of a cream-smothered cloud.

SERVES 4 -6 , 1 pavlova (change servings and units)

Ingredients

4 egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vinegar
1 teaspoon vanilla
1 cup heavy cream, chilled
1 teaspoon vanilla (optional)
2 tablespoons sugar (optional)
fresh fruit, sliced

Directions

1
1. Grease and flour a parchment-lined baking sheet, or a springform pan. Preheat the oven to 275 degrees. Beat the egg whites with the salt and cream of tarter in the large bowl of a standing mixer until soft peaks form. Gradually add the sugar, and continue beating till it will hold stiff peaks. Beat in the cornstarch, vinegar and vanilla.
2
2. Using a rubber spatula, mound the meringue in a circle on the prepared baking sheet, or into the springform pan. Either way, make the sides slightly higher than the center, to create a bit of a well for the whipped cream. Bake in center of oven for 1 hr 15 minutes, then allow to cool inside the oven with the door slightly ajar. The outside will be dry, and will be a pale, cream colour. The surface may crack, but the inside will be moist and marshmallowy.
3
3. Just before serving, whip the cream (adding 1 tsp vanilla and 2 tbsp sugar, if desired). Pile the cream onto the meringue and top with the fresh, sliced fruit. Serve immediately.