The cream on top of the Pavlova melts quite fast as the weather is too hot outside...
PAVLOVA RECIPE
adapted from : the cookingfoodie.com
For the Meringue :
4 egg whites (140 gm), room temperature
1 cup caster sugar (200 gm)
Pinch of salt
2 tsp cornstarch/corn flour
2 tsp white vinegar
1 tsp vanilla extract
For the Cream :
1 1/2 cups heavy cream, cold (360 ml) (I use Dairy Whipping Cream)
3 tbsp powdered sugar (23 gm)
1 tsp vanilla extract
Strawberries (I use Blueberries)
Directions :
1. Preheat oven to 160'C/320'F.
2. Lay a sheet of parchment paper on a baking tray and draw, a 20cm/8-inch circle. Turn it upside down. Set aside. (I draw into mini size circle).
3. In a large bowl, whisk egg whites until soft peaks form, gradually add sugar, continue beating until stiff peaks form and the meringue looks glossy. Add white vinegar, cornstarch, vanilla extract and beat on low speed until incorporated.
4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. (I put in a piping bag and then pipe onto the circle).
5. Place the pavlova in the oven, reduce the heat to 120'C/250'F. Bake for 75 minutes, then turn off the heat and let the Pavlova cool completely (at least 4 hours) inside the oven.
6. Make the Cream : Place heavy cream, powdered sugar and vanilla extract in a large bowl. Beat to stiff peaks.
7. Spread or pipe whipped cream on top of the Pavlova and decorate with fresh Strawberries/Blueberries.