Ingredients
- 4 egg whites
- 1 cup white granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspooin vanilla paste
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- ½ pint fresh strawberries or seasonal fruit of your choice
Directions
- Heat oven to 275°F.
- Whip egg whites until frothy and loose. With your mixer on medium-high speed, pour the sugar in a slow, steady stream. The whites will become thick, fluffy, and shiny.
- Using your finger, mix the cornstarch, vinegar, and vanilla into a smooth slurry with no lumps. With the mixer on low speed, drizzle the slurry into the egg mixture. Turn the mixer up to high and continue to whip until a solid stiffness is achieved.
- Using a spoon or spatula, scoop the “meringue” onto a sheet pan lined with parchment paper. Be sure to mound the pavlova mixture onto itself, getting some height and volume to the mold; try to keep the diameter no greater than 6”.
- Place in the oven and set a timer for 1 hour. Once the timer goes off, check the pavlova as it should have a decent crust to it, but still be a bit delicate. Kill the heat and allow the pavlova to “rest” in the oven for 3 hours.
- While waiting for that to cool, whip the heavy cream to soft peaks, then sift in the powdered sugar. Whisk vigorously until well incorporated and stiff peaks form.
- To plate, place the pavlova on a large plate and carve in the middle, creating a well. Fill the well with the whipped cream and top with all the strawberries you want!
- Slice into shareable pieces or tear into them with reckless abandon. Enjoy with rose, sweet sherry, or a sour beer.
Recipe courtesy of Jason LaIacona, head chef at Miel Nashville
