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egg whites cream of tartar salt sugar cornstarch vanilla raspberry vinegar cocoa powder orange kiwis strawberries
Viewed: 64 - Published at: 6 years agoIngredients
- 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
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1/4 cup cocoa powder, sifted
- 1 pint orange or raspberry sorbet
- 2 kiwis, peeled and thinly sliced or 1 cup of another ripe fruit, such as sliced peaches or nectarines
- 10 strawberries, hulled (green parts trimmed off) and thinly sliced or other berries, such as raspberries or blackberries
Method
- Preheat the oven to 350 degrees F.
- In a mixer fitted with a whisk attachment, whip the egg whites, cream of tartar, and salt in a clean, dry bowl until foamy.
- Add the granulated sugar, cornstarch, vanilla, and vinegar and continue whipping until stiff, smooth, and glossy, about 5 minutes more.
- Add the sifted cocoa powder and mix 10 to 20 more seconds.
- 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 F and bake until the meringue has puffed up and cracked on the top, 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.
- Before you are ready to serve, place the meringue on a serving platter and scoop the sorbet over the top of the meringue.
- Then put it back into the freezer until ready to serve.
- When ready to serve, arrange the fruit decoratively.
- To serve, slice into wedges with a serrated knife.
