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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Love pavlovas. The raspberry extract makes the meringue slightly pink and adds a little power boost for the raspberries. Ingredients:
4 large egg whites, at room temperature |
1 cup fine sugar |
1 teaspoon white vinegar |
1/2 tablespoon cornstarch |
1/2 teaspoon raspberry extract |
1/2 teaspoon vanilla extract |
1/2 cup heavy whipping cream |
2 peeled and sliced kiwi fruits |
1 pint raspberries |
Directions:
1. Preheat oven to 275F and put rack in middle of oven. Line a small baking sheet with foil and set aside.
2. Using a squeaky clean metal bowl, beat the egg whites with a squeaky clean electric mixer on medium speed. Beat until you can form soft peaks.
3. Add the sugar to the egg whites tablespoon by tablespoon, beating after each addition. At this point, the egg whites should be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently. Add the raspberry extract and fold into the mixture, again gently.
5. Spread the meringue on the foil covered baking sheet in a 7 circle or until about 1 inch high. Make shallow indentation in meringue, making sure sides are higher than middle.
6. Bake the meringue for about 1 hour and 15 minutes.
7. Turn off the oven and crack the oven door open so meringue cools slowly. Cool completely in oven. Meringue will look cracked on top, which is exactly right!
8. Just before serving, take the pavlova out of the oven and remove it gently from the foil. Place on plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing the berries and peel and slice the kiwifruit. Make sure the berries are not wet. Gently dry with paper towel.
10. Gently spoon whipped cream into shallow indentation in pavlova. Arrange raspberries and kiwifuit on top of whipped cream.
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