Pavlova Aug 3 Written By Sarah Truesdell PrintPavlovaAuthor: Sarah TruesdellAdapted from Nigella Lawson's recipeIngredients4 egg whitesPinch of salt1 ¼ cups (250g) superfine sugar2 tsp cornstarch1 tsp white-wine vinegarA few drops vanilla extract1 pound ripe seasonal berries, citrus, or stone fruit2 cups heavy cream2 tablespoons superfine sugarInstructionsPreheat oven to 350℉. Rack should be in the middle position. Line a baking sheet with parchment paper.Wipe the bowl of a stand mixer or large bowl with vinegar or lemon juice. Dry well. Using a stand or hand mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny. Do not use a plastic bowl.Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Move to the oven and reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.In a mixing bowl, combine fruit and a couple of tablespoons of sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours. This is called maceration.To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
Pavlova Aug 3 Written By Sarah Truesdell PrintPavlovaAuthor: Sarah TruesdellAdapted from Nigella Lawson's recipeIngredients4 egg whitesPinch of salt1 ¼ cups (250g) superfine sugar2 tsp cornstarch1 tsp white-wine vinegarA few drops vanilla extract1 pound ripe seasonal berries, citrus, or stone fruit2 cups heavy cream2 tablespoons superfine sugarInstructionsPreheat oven to 350℉. Rack should be in the middle position. Line a baking sheet with parchment paper.Wipe the bowl of a stand mixer or large bowl with vinegar or lemon juice. Dry well. Using a stand or hand mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny. Do not use a plastic bowl.Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Move to the oven and reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.In a mixing bowl, combine fruit and a couple of tablespoons of sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours. This is called maceration.To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
