Pavlova.. heavenly pavlova.. what's your favorite topping for it?

Malaysia
August 5, 2010 11:35am CST
I love the fat free meringue!! It's sweet, chewy and it's crispy on the same time!! Who here loves this dessert? I love the fact that this dessert is so easy to make and it taste so delicious and that it looks as though you spent a really long time in the kitchen to make the dish! My favorite is the one with a splash of vanilla, chocolate is yummy too, but I prefer the original one, with whipped cream on the top and then with chopped berries on the top!! What is yours?
1 response
@damned_dle (3942)
• Philippines
6 Aug 10
How do you make that? I only like ice cream for desert
• Malaysia
6 Aug 10
This recipe is my favorite.. it's from allrecipes.com Ingredients * 3 egg whites * 1 pinch salt * 1 cup white sugar * 1 tablespoon cornstarch * 1 teaspoon lemon juice * 1 1/4 cups heavy whipping cream * 1/2 cup confectioners' sugar * 1 pint fresh strawberries Directions 1. Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil. 2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice. 3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape. 4. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside. 5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
1 person likes this