Pavlova With Cream And Berries

On the table
Pavlova With Cream And Berries
4-6 Servings

 

INGREDIENTS:

  • 6 egg whites at room temperature
  • 1 pinch of salt
  • 1/2 teaspoon of vanilla
  • 1 teaspoon of white vinegar
  • 1 1/2 cups of sugar
  • 2 teaspoons of cornstarch
  • Assorted berries or chopped fruits of your choice

PREPARATION:

  1. Heat oven to 325 °F. Place egg whites and salt in a bowl. Beat with whisk attachment for 1 minute. Add vanilla and vinegar. Slowly add sugar 1 tablespoon at a time and beat at high speed until meringue is firm and shiny.
  2. Fold in the cornstarch with a rubber spatula. Fill with meringue a large disposable pastry bag with an open star tip. Pipe the meringue from around the outer edge of a round metal tray, leaving a space in the middle.
  3. Bake for 10 minutes, then lower the temperature to 250° and bake for 2 hours. Leave in the oven overnight or at least 6 hours.
  4. Beat 1 cup parve cream with a whisk attachment until thickened (no need to add sugar).
  5. Fill the center of the pavlova with cream and decorate with assorted berries or chopped fruit of your choice.

 

Written By

Jewish Way is a lifestyle magazine created with the passionate goal of integrating the Jewish Community. The magazine also contains sections on Jewish education, life in Israel, travel, food recipes, interior design, health, fashion and much more!...