Pavlova Rounds

 

We just finished a session of Alpha workshops in our local church. Marie was the young chef, who made the most enticing desserts for us. Thank you Marie for sharing this specialty...
You knew how to serve up a mouth watering Pavlova round and you knew how to keep us coming back for more.

Ingredients

• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon cream of tarter
• pinch of salt
• 1 1/2 tablespoon cornstarch
• 1 1/2 cup sugar
• 1 cup egg whites at room temperature (5 large eggs)
• 1 1/2 cups heavy whipping cream
• Chocolate sprinkles
• fresh fruit, strawberries/blueberries/blackberries/raspberries

 Method

1. Preheat oven at 275 degrees.
2. In a large bow, beat egg whites and cream of tarter, to form soft peaks but not dry.
3. Mix together cornstarch and sugar
4. Gradually add in sugar mixture to egg whites and continue beating after each addition.
5. Beat meringue till thick white and glossy.
6. Add vanilla.
7. Line a cookie sheet with parchment paper.
8. Spoon egg white mixture in rounds, on parchment paper.
9. Transfer baking sheet to oven and reduce heat to 250 degrees.
10. Bake 45 minutes at low heat, till crisp and dry.
11. Place meringue rounds on wire racks immediately.
12. In a small bowl beat whipping cream and set aside. Do not add sugar.
13. Place meringue rounds on plates and fill the center with whipped cream and add any fruit mixture you like. 
14. Yields approximately 12 rounds.

Tips

1. Do not over beat your egg whites as they will loose volume and deflate.
2. Do not allow particles of egg yolks into the egg whites.

Place mounds on dessert dishes and add a scoop of whipping cream.   

Add your favorite toppings, blueberries, strawberries, blueberries, chocolate.

 

I love the idea of making rounds and letting your guests add their own toppings. It allows for creativity and it's a simple way to serve a mouth watering dessert.

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