Life's a Stitch

Here it is, the Pavlova recipe that goes along with my previous post:

We have a local bakery that specializes in Pavlova, our favourite celebration wheat free “cake.” It is an expensive, but special treat. Although not quite as pretty as theirs, we were pleasantly surprised that this recipe resulted in an as good, if not better pavlova.

Ingredients:

 6 egg whites (without one smidge of yolk!)

1¼ C sugar

3t cornstarch

1t white vinegar

1t vanilla

Whipped cream (made from 1-2 C of cream)

Fruit for top – bananas, berries, kiwi

Preheat oven to 290 degrees F (a fully preheated oven will assure that there is no moisture present). Line a baking sheet with baking parchment. Draw a 10-11” circle on parchment.

Place egg whites in a large, dry mixing bowl. Beat until soft peaks form. Gradually add sugar beating thoroughly after each addition. Continue to beat for 4-10 minutes until sugar is dissolved. Fold in cornstarch, vanilla and vinegar.

Spread mixture onto circle marked on parchment. Shape evenly, running along edges and top with a flat bladed knife to achieve a smooth look. Run knife vertically up the edges all around (see photo). This is not only decorative but gives the Pavlova structure.

Bake 40 minutes until pale and crisp. Turn off oven and cool with oven door ajar. Top with whipped cream and fruit (recommendation – assemble and refrigerate just prior to meal at which it will be served).