The Pavlova From Down Under
Whether australia or new zealand claims the crown for inventing this wonderful dessert is not the issue, the issue is how long it takes to finish off this dessert when served among friends and family.
Steps
Use a pencil to mark the outline of a 10 disc on a piece of parchment paper.
Turn the paper over and lay it in a half sheet pan , then set aside.
Add the egg whites with a pinch of salt to a dry , clean bowl of your stand mixer.
Using the whip attachment , begin whipping the egg whites to create a french meringue.
Once they have become very frothy and starting to turn white , add the sugar 1 / 4 cup at a time until it is all incorporated and has formed very stiff peaks.
Next add the vinegar , vanilla and sifted cornstarch and continue beating until it is incorporated.
Pour this out onto your parchment paper and use an offset spatula to spread out the meringue.
Bake this in a preheated 250 degrees f oven for 1 hour , and then turn off the oven and allow the meringue to cool completely before removing from the oven.
Once cooled , whip the cream with the powdered sugar and vanilla to stiff peaks.
Feel free to add more sugar if you prefer.
Top the entire pavlova with the whippe.
Ingredients
egg whites, salt, granulated sugar, white vinegar, vanilla, cornstarch, heavy whipping cream, powdered sugar, berries, apple jelly