Pavlova Deluxe Recipe

Ingredients
<br>- 6 egg whites
<br>- 1/8 teaspoon cream of tartar
<br>- 1 cup white sugar
<br>- 1 tablespoon cornstarch
<br>- 2 teaspoons distilled white vinegar
<br>- 1 1/4 cups heavy cream, chilled
<br>- 1 teaspoon vanilla extract
<br>- 2 teaspoons confectioners' sugar
<br>- 4 passion fruits
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (205 degrees C).  Grease interior of 8 inch springform pan and dust lightly with cornstarch.
<br>step 2: Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy.  Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk.  Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites.  Sprinkle vinegar over egg white mixture, then fold it in very gently.
<br>step 3: Pile meringue into prepared pan.  Spread to the sides leaving a slight depression in the center.  Place in preheated oven.  Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C).  Bake for 75 to 90 minutes.  Open oven door, but leave meringue in the oven for  15 more minutes.  Remove meringue to a draft free spot.  Very carefully remove rim of springform pan, and allow meringue to cool completely.  There may be a slight sinking in the center.  Carefully remove meringue from pan base, and place on serving platter.
<br>step 4: Whip cream, vanilla extract, and confectioners' sugar until thick and firm.  Gently spread over the meringue.
<br>step 5: Remove the pulp from the passion fruit, and spoon over cream.  If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design.  Chill until serving time.
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Ingredients
- 6 egg whites
- 1/8 teaspoon cream of tartar
- 1 cup white sugar
- 1 tablespoon cornstarch
- 2 teaspoons distilled white vinegar
- 1 1/4 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 2 teaspoons confectioners' sugar
- 4 passion fruits

Directions
step 1: Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
step 2: Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
step 3: Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
step 4: Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
step 5: Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

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