PAVLOVA

Country Sampler - Christmas Decorating - - INSIDE - RECIPE AND PHO­TO­GRAPH COUR­TESY OF BREE HESTER OF BAKEDBREE.COM.

Makes about 6–8

Al­though it’s named af­ter the Rus­sian bal­le­rina Anna Pavlova (the bil­lowy dessert was said to look like her tutu), pavlova is a dish that orig­i­nated down un­der (both Aus­tralia and New Zealand claim its ori­gin). Bree Hester of Baked Bree says she loves pavlova so much be­cause you can change it up in so many dif­fer­ent ways.

IN­GRE­DI­ENTS

6 large egg whites, room tem­per­a­ture Pinch of salt

1½ cups sugar

1½ tea­spoons corn­starch

2 tea­spoons white vine­gar 2 tea­spoons vanilla ex­tract Le­mon fill­ing

Freshly whipped cream

Fresh rasp­ber­ries

IN­STRUC­TIONS

1. Pre­heat oven to 275°F. Whisk to­gether the sugar and corn­starch in a bowl. Set aside.

2. In the bowl of a stand mixer, add salt to the room-tem­per­a­ture egg whites. Start the mixer slowly.

3. When the egg whites in­crease in vol­ume, slowly add the sug­ar­corn­starch mix­ture.

4. Stir vine­gar and vanilla to­gether and slowly pour into the mixer. 5. Con­tinue mix­ing egg whites un­til they are glossy and bright white.

6. On a piece of parch­ment pa­per, trace around a lid or other round item to make cir­cles. Turn the pa­per over.

7. Spoon the meringue onto the parch­ment pa­per, us­ing the cir­cles as a guide and spoon­ing the meringue high. Try to keep the meringue uni­form, but re­al­ize that the beauty of this dessert is its im­per­fec­tion. Ex­pect the meringue to crack or the tops to fall.

8. Put the meringues in the oven and lower the tem­per­a­ture to 225°F. You want them to dry out but not change color. Bake for 1½ hours. Turn off the oven, and leave the meringues in­side for an­other hour.

9. Re­move from the oven and let cool com­pletely. Top one meringue with le­mon fill­ing. Place an­other meringue on top, and fin­ish off with freshly whipped cream and rasp­ber­ries.

With pavlova, you can make small in­di­vid­ual desserts or one large dish.

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