TAM Docents: Pavlova Recipe from Linda

Hello Docents-

For those that requested it and those who didn't know to do so, below is Linda's recipe for the beautiful and tasty looking Pavlova dessert from today's potluck.

Enjoy!

-Jana

 

Jana Wennstrom
Manager of Public and Volunteer Programs

TACOMA ART MUSEUM
T: 253.272.4258 x3030

 

 

 

From: flatdash2@comcast.net [mailto:flatdash2@comcast.net]
Sent: Tuesday, June 22, 2010 4:28 PM
To: Jana Wennstrom
Subject: Re: TAM Docents: Recap of today's training

 

Jana,
Here is the Pavlova recipe:  I know Deborah wanted it.
 For the meringue:
4 large egg whites
1 cup superfine sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch

For the topping:
1 cup heavy whipping cream
1 1/2 tablespoons white sugar
1/2 teaspoon vanilla extract

Fresh fruit: berries, kiwifruit, peach slices, etc.

Preheat oven to 250 degrees and line a baking sheet with parchment paper.

Beat egg whites until they hold soft peaks.  Slowly add the sugar and beat until the mixture is smooth and holds stiff peaks.  (This take a while)  Fold in the vinegar and cornstarch.

Gently spread the meringue in a heap on the paper, smooithing the top and edges.  Don't spread too wide - it will spread farther in the oven.  Bake for 1 hour and 15 minutes or until the outside is dry and pale cream in color.  Turn the oven off and leave the door ajar until the meringue is completely cool.  The outside should be firm and crackly, the inside soft.  This can be stored in an airtight container for a few days in the fridge.

Just before serving, place the meringue on a serving plate.  Whip the cream and add sugar and vanilla, then mound the mixture onto the meringue, smoothing the top.  Arrange the fruit in a pattern on top.  Serve immediately.
Adapted from a recipe in the Joy of Baking cookbook.