Pavlova

Pin It Now! Are your Monday blues over with yet? Mine either.

Well. I do have one thing that will brighten your and my day (aside from the Chai Latte I just indulged in, yum!).

What is it?

PAVLOVA.

It's difficult to make. I will not lie to you, since you are my friends.

I made this for a dinner party at my parents' house on Saturday. (which was TONS of fun by the way.. lovin' the Morris Family!)

And to be perfectly honest, I'm not even sure it was good.


....SCREECH. You said what?!


In my defense, it was all gone by the time I got around to it! (Hopefully a good sign!).

It looked good! And I must admit, it was almost one of those moments where I was kicking myself in the rear for making this dish for the first time (while company is present!).

It was rewarding considering that people said it was good, and nobody keeled over at the end of the night. Hehe.

Ladies and gents. I now present to you.... Pavlova:


Pavlova
Courtesy: Joyofbaking.com
Yields 6 to 8 servings


1. "Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

2. "In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

2. "Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

3. "Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

4. "The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

5. "Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream
into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours."


Read more: http://www.joyofbaking.com/Pavlova.html#ixzz0uA3zisjP