Pavlova
Pavlova
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Pavlova

Preparation
20 MIN
Cooking
1 H 15 MIN
Cooling
2 H
Makes
8 to 10 servings
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Ingredients

Meringue

Topping

Preparation

  1. With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper. Set aside.

Meringue

  1. In a small bowl, dissolve the cornstarch in the vinegar. Set aside.
  2. In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar, whisking until stiff peaks form. Stir in the cornstarch mixture.
  3. Spread the meringue on the baking sheet, shaping it into a 20-cm (8-inch) disk. Bake for 1 hour and 15 minutes. It will be lightly golden brown. Remove from the oven and let cool completely. It will sink slightly as it cools.

Topping

  1. In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. Spread on the cooled meringue and top with the lemon curd (see recipe). Serve immediately.

Note

The meringue must be cooked the same day then garnished just before serving.

Good with...

Comment

  1. How do I access other reviewers' comments? For example, it says there are ten reviews for the pavlova, but when I click o. The 5 star-rating, it takes me to a suggestion to read the FAQ or rate the recipe myself. I want to see what others say before I leave my tried-and-true recipe for Ricardo's!

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