Pavlova

Name: Pavlova
Total time: 3 h
Yield: 8 servings
Ingredients: 4 Eggs (large), whites only, at room temperature; 1 cup Granulated sugar; 2 tsp Cornstarch; 1 tsp Distilled white vinegar; 1 tsp Vanilla extract (pure); 1 cup Heavy cream, cold; 16 oz Strawberries, one package, hulled and sliced; 1 Mango, peeled and sliced

3 hrServes 8$41.35

Egg whites are whipped with sugar, cornstarch, and vinegar into a glossy meringue, baked low and slow into a crisp shell with a soft marshmallow center, cooled in the oven, and topped with whipped cream, strawberries, and mango. Kiwi fruit and passion fruit, common toppings, are omitted because they are not canonical.

Ingredients

4Eggs (large)whites only, at room temperatureBuy 1 carton
1 cupGranulated sugarBuy 1 bag
2 tspCornstarchBuy 1 box
1 tspDistilled white vinegarBuy 1 bottle
1 tspVanilla extract (pure)Buy 1 bottle
1 cupHeavy creamcoldBuy 1 carton
16 ozStrawberriesone package, hulled and slicedBuy 1 package
1Mangopeeled and sliced

Method

Heat the oven to 250°F (120°C) and draw a 20 cm circle on parchment on a baking sheet.
Whip the egg whites to soft peaks, then add the sugar a spoonful at a time and whip until thick and glossy and the sugar has dissolved.
Fold in the cornstarch, vinegar, and vanilla, spread the meringue inside the circle, and make a shallow well in the center.
Bake for 1 hour 15 minutes, then turn off the oven and let the pavlova cool completely inside with the door ajar.
Just before serving, whip the cream to soft peaks, spread it over the meringue, and top with strawberries and mango.