פבלובה

Pavlova

INGREDIENTS:

For the meringue

175g egg white (from about 5 eggs)

350g sugar

1 teaspoon constarch

For the filling

250ml Unsweetened Whipped Cream

1 tbsp powdered sugar

1 tsp vanilla paste

1 tbsp powdered sugar

For the topping

Fresh fruits

INSTRUCTIONS:

Line a baking sheet with parchment paper
In a heat proof bowl of beat together sugar and egg whites.
Place the bowl over a pot of boiling water (bain marie) and heat over medium flame for about 10 minutes, stir occasionally, until the mixture is warm and most of the sugar dissolves.
Remove from the heat and pour mixture into the bowl of stand mixer fitted with the whisk attachment. Whisk on medium speed for about 2 minutes. stop the mixer and add the corn starch. Continue whisking, high speed, until stiff peaks form and you can turn the bowl upside down without the mixture falling out. about 8 more minutes.

Transfer the meringue into a piping bag, pipe meringue onto the parchment paper. Indent the center with a spoon to allow room for cream.
Bake at a temperature of 70-80c ("turbo" function) degrees for about 3 hours. If you prefer hard and firm meringue bowl, bake another 2 hours.
Let the meringue cool completely.

For the filling
When the meringue is cool, whip the cream with the icing sugar and vanilla paste. Pipe the cream onto the pavlova and top with fresh fruits.