Pavlova

Pavlova is a perfect dessert, crisp on the outside and marshmallowy on the inside, piled high with fluffy whipped cream and lots of fresh fruit. You can make one large Pavlova cake, or you can make individual Pavlova nests.

Ingredients For Pavlova:
6 large egg whites room temperature
1.5 cups granulated sugar
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
2 tsp corn starch

Instructions For the Pavlova:
Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed until soft peaks form. With the mixer on, gradually add 1-1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.

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 unNl well blended.

Pipe meringue into 3 to 3.5 inch wide nests onto the parchment paper using a 1M pastry tip. Indent the center with a spoon to allow room for cream. Bake at 225 degrees F for 1 hr and 15 min then turn the oven off and without opening the door, leave meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

Transfer the pavlova with the parchment paper onto the counter or a cookie rack and cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).

Ingredients For Whipped Cream:
1-1/2 cups cold whipping cream
2 tbsp granulated sugar

Ingredients For Topping/Decor:
4-5 cups fresh fruit (blueberries, raspberries, sliced strawberries, etc.)
Mint leaves for garnish, optional

Instructions For the Whipped Cream and Pavlova Assembly:
Beat cold whipping cream with 2 Tbsp sugar in a cold bowl for 2 to 2-1/2 minutes or until whipped and spreadable.

Pipe whipped cream onto the pavlova and top with fresh fruit and a sprig of fresh mint. Serve immediately.