| Easy Pavlova
| Yields: 8 servings |
"This is an elegant dessert with a fluffy meringue that s filled with whipped cream and fresh fruit. Once you get the technique down, this pie will easily become one you ll often make." INGREDIENTS: | 4 egg whites 1 1/4 cups white sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice | 2 teaspoons cornstarch 1 pint heavy cream 6 kiwi, peeled and sliced | DIRECTIONS: | 1. | Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper. | | 2. | In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch. | | 3. | Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. | | 4. | Bake for 1 hour. Cool on a wire rack. | | 5. | Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices. | |
