Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat Egg Whites with Salt until soft peaks form.
Gradually add Granulated Sugar and Cornstarch, beating until stiff, glossy peaks form.
Gently fold in Rosewater and White Vinegar.
Spoon meringue onto the prepared baking sheet, forming a 9-inch circle. You can create swirls or peaks.
Bake for 75-90 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (at least 2 hours, or overnight).
While pavlova cools, prepare Berry Compote: Combine Mixed Berries, Granulated Sugar, and Lemon Juice in a saucepan. Cook over medium heat until berries soften and sauce thickens (about 10-15 minutes). Let cool.
Prepare Whipped Cream: In a separate bowl, beat Heavy Cream with Powdered Sugar and Vanilla Bean Paste until soft peaks form.
Once pavlova is completely cool, gently transfer it to a serving plate.
Top with Whipped Cream and Berry Compote. Serve immediately.
Ingredients
6
44Egg Whites-large
1 cup200 gGranulated Sugar
1 tbsp15 mLCornstarch
1 tsp5 mLRosewater
1/2 tsp2.5 mLWhite Vinegar
1/4 tsp1.25 mLSalt
1 cup240 mLHeavy Cream-cold
2 tbsp30 mLPowdered Sugar
1/2 tsp2.5 mLVanilla Bean Paste
1 cup144 gMixed Berries-fresh or frozen
2 tbsp30 mLGranulated Sugar
1 tbsp15 mLLemon Juice
Equipment
Baking Sheet
Parchment Paper
Mixer
Bowls
Saucepan
Instructions
Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat Egg Whites with Salt until soft peaks form.
Gradually add Granulated Sugar and Cornstarch, beating until stiff, glossy peaks form.
Gently fold in Rosewater and White Vinegar.
Spoon meringue onto the prepared baking sheet, forming a 9-inch circle. You can create swirls or peaks.
Bake for 75-90 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar (at least 2 hours, or overnight).
While pavlova cools, prepare Berry Compote: Combine Mixed Berries, Granulated Sugar, and Lemon Juice in a saucepan. Cook over medium heat until berries soften and sauce thickens (about 10-15 minutes). Let cool.
Prepare Whipped Cream: In a separate bowl, beat Heavy Cream with Powdered Sugar and Vanilla Bean Paste until soft peaks form.
Once pavlova is completely cool, gently transfer it to a serving plate.
Top with Whipped Cream and Berry Compote. Serve immediately.
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