Peaches and Cream Pavlova
Making Pavlova has been a bit of a challenge for me, the secret to good meringues eluded me. This is a problem because they are my husbands favourite dessert! I kept trying different methods and recipes and finally I have succeeded! Last night I made a fantastic pavlova! I was very proud of my effort to say the least;) We had fresh peaches on hand so I added those for a delicious peaches and cream pavlova. Such a light dessert and perfect for summer! Go ahead and make one this weekend...you can learn from my mistakes and follow this recipe!
Main Ingredients
2 cups heavy cream
1/2 cup sugar
3 fresh peaches
4 Egg whites
1 1/4 cups white sugar
1 tsp vanilla
2 tsp cornstarch
Preparation
Step 1: Preheat oven to 300F.
Step 2: In a medium sized bowl beat heavy cream with electric mixer until stiff. Fold in first amount of sugar and mix well. Refrigerate.
Step 3: Wash and dry beaters before moving on to the egg whites.
Step 4: Place four egg whites into a bowl. Make sure no yolk gets in with the whites.
Step 5: Beat with electric mixer until eggs are stiff but still wet. This is important! You don't want to over beat the egg whites or it makes the meringue fall flat as it bakes.
Step 6: Once the egg whites are stiff but still wet begin to add the second amount of sugar ( 1 1/4 cups). Add the sugar one tablespoon at a time and mix well after each addition.
Step 7: Egg whites will become stiff and glossy. Add vanilla and cornstarch and mix well.
Step 8: Spread parchment paper on a cookie sheet.
Step 9: Some people like to draw a circle on the paper so they know what shape they want. Spread the egg white on the paper.
Step 10: Bake for 1 hour. Leave meringue in the oven for 2-3 hours to cool completely.
Step 11: Just before serving add whip cream and sliced peaches!
