A very successful pavlova made into a wreath and topped with fresh berries and cream. I let it cool in the oven with the door shut as my pavlovas seem to crack if the door is left ajar. Crunchy outside and marshmallowy in the centre. Great topped with fresh fruit, or a crushed chocolate bar.
Total Time
4hr
4.7
3 Ratings
Author: Sweet and Savory by Shinee
Servings:
8
Ingredients
Cake Base
•
1 1/4
cups
Caster Sugar
•
2
Tbsp
Corn Starch
•
6
Eggs
, separated
•
as needed
Cream of Tartar
•
as needed
Salt
•
as needed
Pure Vanilla Extract
•
1
tsp
Distilled White Vinegar
or White Wine Vinegar
Whipped Cream
•
1
cup
Heavy Cream
•
2
Tbsp
Granulated Sugar
•
as needed
Pure Vanilla Extract
Topping
•
to taste
Fresh Fruits
Cooking Instructions
1.
Draw an 8-inch circle on a parchment paper and place it ink side down on a baking sheet, turned upside down.
2.
Preheat the oven to 300 degrees F (150 degrees C).
3.
Mix Caster Sugar (1 1/4 cups) and Corn Starch (2 Tbsp) together. Set aside.
4.
In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the whites of the Eggs (6) until foamy.
5.
Stir in Cream of Tartar (as needed) and Salt (as needed) and continue to beat on medium speed.
6.
Slowly add sugar/cornstarch mixture one tablespoon at a time, while mixer is still running on medium speed. Continue to beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
7.
Add Pure Vanilla Extract (as needed) and Distilled White Vinegar (1 tsp) and gently fold the mixture with a spatula.
8.
To shape the cake, transfer the batter onto the prepared parchment paper inside the circle. Using a spatula smooth the shell and make a shallow well on top.
9.
Transfer the batter onto the parchment paper within the circle. Bake for 50 minutes.
10.
Turn the oven off and let it cool for at least 2 hours with oven door ajar.
11.
To make the whipped cream, beat the Heavy Cream (1 cup), Granulated Sugar (2 Tbsp), and Pure Vanilla Extract (as needed) on medium speed until nice and thick. Keep a close eye on it. Don’t over-whip the cream, or you will start making butter.
12.
When you are ready to serve, top the pavlova with whipped cream frosting and Fresh Fruits (to taste) your choice.
Nutrition Per Serving
CALORIES
279
FAT
13.4 g
PROTEIN
4.6 g
CARBS
35.1 g
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