Vanilla Pavlova

Ingredients

• 1 tablespoon (15ml) vanilla extract
• 2 teaspoons (10ml) white vinegar
• 2 cups (400g) superfine sugar
• 4 teaspoons (20 ml) cornstarch
• 6 extra large egg whites
• Whipped Cream2 cups heavy cream (300ml)
• 1 teaspoon vanilla extract
• 2 tablespoons (20g) sugar (optional)*
• Fresh Fruit (suggestions**)Strawberries
• Raspberries
• Blueberries
• Kiwi fruit
• Oranges
• Bananas
• Mango
• Pineapple
• Passion Fruit

Directions

1. Preheat oven to 300F°. Line a sheet pan with parchment paper or waxed paper.
2. Mix together the vanilla and the vinegar in small bowl or ramekin and set it aside. Mix half the sugar with the cornstarch in a small bowl, until there are no cornstarch lumps and set it aside.
3. Beat egg whites on medium speed just until soft peaks begin to form.
4. Beat in the other half of the sugar gradually, about a couple of tablespoons at a time, until the egg whites are shiny and glossy.
5. Beat in the sugar and cornstarch mixture until the meringue is stiff and glossy.
6. Fold in the vanilla-vinegar mixture with a large whisk.
7. Spread meringue mixture on the parchment paper in 8” circle, building up the sides so they are higher than the middle.
8. Bake for 1-1/4 hours. Open the door to the oven and let the meringue dry for a half hour. Cool completely.
9. Carefully place the meringue disc on a platter.
10. Whip cream with sugar, if using, in a medium bowl until soft peaks form and then continue slowly until stiff, being careful not to over-beat it.
11. Spoon whipped cream on top of the meringue evenly. Slice and arrange fresh fruit on top of the cream. If you have it, slice a fresh passion fruit in half and squeeze the pulp all over the other fruit.

Notes

You can make superfine sugar out of granulated sugar by running it through a food processor fitted with the steel knife.
*Personally, I don’t put sugar in the whipped cream because the meringue is already so sweet.
**Pretty much any fruit you desire. If you can get fresh passionfruit, do so.