Honestly, I never made this cake before. Then I tried it once at my friend and since then I make this cake at least once a month.
You will need the following ingredients.
- 6 egg whites
- 1.5 cups white sugar
- 2 tsp corn starch
- 1/2 Tbsp vanilla extract
- 1/2 Tbsp lemon juice
- 1 1/2 cups cold heavy whipping cream
- 2 Tbsp white sugar
- 4-5 cups fresh fruit (blueberries, raspberries, strawberries, etc)
- Mint leaves for garnish
- Preheat the oven to 225 degrees with the frame in the middle of the oven. Line a large baking tray with parchment paper.
- Using your blender, beat 6 egg whites at high speed for 1 minute until soft tips form. With the mixer switched on, gradually add 1 1/2 cups of sugar and beat at high speed for 10 minutes until stiff tips form. The mixture will be smooth and shiny.
- Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
- Whistle Meringue with a Wilton 1M point on the parchment paper. Press in the middle with a spoon to make room for cream. Bake on 225˚ for 1 hour and 15 minutes, then turn off the oven and without opening the door, leave the meringue in the hot oven for another 30 minutes. The outside will be dry and crisp to the tap and very light cream and the inside will still be marshmallow soft.
- Transfer the Pavlova with the parchment paper to the counter or a cookie rack and let it cool to room temperature. After cooling, sprinkle with whipped cream and fruit or store for 3-5 days at room temperature in an airtight container.
For Frosting and Assembly:
- Whip cold heavy whipped cream with 2 tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or whip it and make it spreadable.
- Place the pipe matting on the Pavlova and cover with fresh fruit. After installation, they remain optimal for up to 4 hours at room temperature.
Preparation time 2 hours
Recipe by Natasha
Photo by voltan1
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