Ingredients
- 1/2 cup egg whites, at room temperature (from about 4 eggs)
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups heavy cream
- 2 tablespoons light brown sugar, packed
- 2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
- 10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries
Directions
Preheat oven to 350 degrees.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.
Photo: Pavlova Recipe















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By Demeralda
Flushing, MI
on May 17, 2013
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Wow! I was intrigued by this recipe when I saw it, and it's even more intriguing when finished! So delicious and so different! The outside is crispy and a little salty, the inside is like a delicious marshmallow. It turns a beautiful color, almost rosy tan, and the inside is pure white. The recipe was a lot simpler to execute than I thought by reading it; I didn't trace the circle -- I just got a rough idea where 9 inches would be on a sheet pan, and then just spread it out in a disk like shape. I also piled a bit around the edges so it could hold the filling. I will definitely be making this again, next time for an audience... I'm ashamed to say I ate the first one entirely by myself!
By MelindaPotcher
Albuquerque, NM
on December 24, 2012
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One of my all time favorite desserts to produce b/c it is so simply yet so exotic.
By njgusgus
on February 11, 2012
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Loved this! It's light and airy and so yummy! I didn't have cream of tarter, so I just omitted it, but it still turned out great.
Read all 29 reviews