My wife was grabbing a bit to eat with one of her friends last week and at one point their conversation went in the direction of their favorite desserts. My wife’s friend said that Pavlova was her favorite dessert and neither my wife nor I have ever even heard of this dessert before. Evidently this dessert is very popular in places like Australia and the UK however neither one of us knew about it. After hearing a brief explanation of it my wife really wanted to try it for herself so I did a little research on the internet to find a pavlova recipe that we could try.
Since neither of us had even heard this dessert before we searched on the internet for an easy pavlova recipe for obvious reasons. We discovered a recipe by visiting a popular recipe website and this particular recipe appears to be a great one to try out because this one received 145 reviews from readers along with an average rating of 4.8 out of a possible 5 stars. The recipe requires four egg whites, 1 1/4 cups of white sugar, a teaspoon of vanilla extract, a teaspoon of lemon juice, and also 2 teaspoons of cornstarch, 1 pint of heavy cream and six kiwis that are peeled and sliced.
The reviewers on the internet stated that this dish was scrumptious so we were anxious to try it. They also stated that it was very easy to make but because I had not attempted it before and I was also slightly anxious I looked for a little additional assistance on the internet. I discovered a couple of video tutorials online demonstrating how to make pavlova and although the videos were not demonstrating the exact same recipe I was planning on using they were nevertheless very useful.
All you need to do for this recipe is preheat your oven to 300 degrees. Beat the egg whites up to the point they are thick and gradually add in sugar 1 tablespoon at a time. You need to be cautious to not overdo it on beating the egg whites or they are going to deflate and lose volume. Delicately fold in the vanilla extract, the lemon juice and the cornstarch then spoon the mixture onto some parchment paper. Spread the mixture out some building up the edges a bit and leaving a slight depression in the middle. Cook it for an hour then allow it to cool down with a wire rack. In a small bowl whip the heavy cream and then put that in the middle of the meringue.