Pavlova

I was at my friend Gin Phillips's (RUBY FALLS, get it!) house a few years ago, and she prepared this incredible gluten-free dessert so I’d have something to nibble on after dinner. I’d never heard of Pavlova, but now it is my favorite to make and bring to parties, because everybody loves it. It’s easy to make, tastes great, and you can make it sugar-free with stevia one-for-one! Just a suggestion… I’ve also made the lemon curd from the egg yolks, and it’s DIVINE. This recipe comes from Sally’s Baking, and it’s perfection. Enjoy!

INGREDIENTS

  • 4 large egg whites

  • 1 cup super fine sugar

  • 1 tsp pure vanilla extract

  • ½ tsp cream of tartar or lemon juice

  • 1 tsp cornstarch

    TOPPINGS

    Homemade whipped cream is a must. Then, toss on anything that makes you happy. Fresh fruit, strawberry topping, lemon curd

DIRECTIONS

  1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (A heads up—you will quickly reduce the oven to 200°F (93°C) in step 4.)

  2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes.

  3. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 -3 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.

  4. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed.

  5. Using a rubber spatula, fold in the cream of tartar and cornstarch.

  6. Spread the pavlova mixture into an 8-9-inch circle. You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.

  7. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.

  8. IMPORTANT STEP: Turn the oven off and let the pavlova cool inside the oven. This will take a good hour or so.

  9. Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve. You can store it covered at room temperature for up to 2 days.

Download the Recipe
DessertsJ.T. EllisonComment