Gale Gand’s Pavlova
The meringue can be made a day ahead and kept on the baking tray, covered with plastic wrap, at room temperature.
Makes 8 to 10 servings
Pavlova:
1⁄2 cup egg whites, room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1⁄2 teaspoons cornstarch
1⁄2 teaspoon vanilla extract
1 tablespoon red wine vinegar
Cream and fruit:
1 1⁄4 cups heavy whipping cream
2 tablespoons packed light brown sugar
2 kiwi fruits, peeled, halved and sliced
10 strawberries, green parts trimmed off
1⁄2 pint raspberries
1⁄2 pint blueberries
Powdered sugar in a shaker or sieve
Make pavlova: Preheat oven to 350 degrees.
In a stand mixer fitted with a whisk attachment (or using a hand mixer), whip egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add granulated sugar, cornstarch, vanilla and vinegar and continue whipping until stiff, smooth and glossy, about 4 minutes more.
Using a pencil, draw a 9-inch circle on a sheet of parchment paper and then place it on a sheet pan pencil side down (you should still be able to see the circle). Using a rubber spatula, place egg whites into the circle and spread out meringue to make a disk.
Bake in center of preheated oven 10 minutes, then reduce heat to 300 degrees and bake until meringue has puffed up and cracked on the top and the surface is lightly browned to the color of café au lait, about 40 to 45 minutes more. Let pavlova cool to room temperature.
Top the pavlova: Whip cream and brown sugar together in a bowl until stiff. Spoon into center of cooled pavlova and spread out to within 1⁄2 inch of the edge. Arrange fruit over the cream. Sprinkle with powdered sugar. To serve, cut into wedges.