This Pavlova recipe provides us with two topping options. Delicious!
Preparation time: 20 minutes
6 Egg Whites
1/8 tsp Salt
1 1/2 Cups Sugar
1 1/2 tsp Vinegar
1 1/2 tsp Vanilla
1 Tbsp Cornstarch
1 (8 oz.) (227 grams) box Whipping Cream (Parve or Dairy)
Fresh Fruit (see below)
Mint leaves for garnish
Preheat oven to 400F (205C). Spray aluminum pizza pan with non-stick cooking spray and set aside.
In a large mixing bowl beat egg whites and salt 5-6 minutes until stiff, slowly adding sugar a tablespoon at a time.
Continue beating until very stiff. Add Vinegar and Vanilla. Beat again. Gently fold in cornstarch. Place spoonfuls of mixture on pan and spread evenly, building up sides.
Reduce oven to 250F (120C). Bake for 1 1/2 hours. Cool.
In small bowl, beat whipping cream until stiff. Spread over Pavlova.
2 cups mixed blueberries and raspberries, fresh or frozen
1/2 cup sugar
2 tablespoons orange or Sabra liqueur
Combine in small saucepan on medium heat, bring to a boil. Simmer uncovered 15-20 mins. Drain liquid and cool. Use to top Pavlova.
5-6 peaches, pealed and cut in wedges
1 cup fresh blackberries
2-3 tablespoons sugar
1 tablespoon orange liqueur
Combine in small saucepan, bring to a boil, simmer 5 mins. then drain and cool. Use to top Pavlova.
Recipe from Gatherings Cookbook by Netivot HaTorah Day School.