Pavlova

Ring Three
Pavlova
Lacy Gragg
I love meringue, and pavlova is kind of like a
giant meringue cake. It’s crisp and dry on the
outside, but soft and marshmallowy on the
inside. It is a dainty, uffy and light cake. This
cake dances with avor just like the ballerina
Anna Pavlova, and you can top it with
anything your heart desires.
Yields: 1 large Pavlova, feeds six.
Or, 9 mini Pavlovas
Ingredients
4 Egg whites (you don’t need the yolks, use them
for another recipe)
a pinch of Salt
1 1/8 cup (225 g) Sugar
1 tbsp Corn Starch
1 tbsp Lemon juice
1 tsp Vanilla Extract
V GF
Instructions
• Separate the whites and yolks of four cold eggs* add the whites to the bowl of a stand mixer or a large bowl.
• Preheat oven to 300°F (148° Celsius)
• Line a pan with parchment paper, then using a pencil, trace an 8-inch circle. (I used a small plate.) Flip your
paper over, pencil side down, and set aside.
• Alternatively, you can make mini Pavlova by placing your whipped mixture into a piping bag and piping
small circles onto your parchment paper.
• To your bowl, add the salt, then whip using a handheld mixer or whisk attachment until rm peaks form.
Then, gradually add in the sugar. At this point the peaks should be glossy and stiff. Using a spatula, gently
fold your corn starch into the egg white mixture along with the lemon juice. Do not over mix.
• Once combined, add to the top of the parchment paper and spread into a at disc with a dip in the middle
using your circle as a guide.
• Place in the oven and reduce the heat to 250°F (121° Celsius) for 1 hour, then turn off the oven without
opening the door. Leave the Pavlova in the oven, and let cool completely. Once cooled, remove from oven
then carefully remove the Pavlova from the parchment paper. Top with whipped cream and fresh fruit. You
can also add lemon curd, jam or other toppings.
*with cold eggs you have better chances of separating the whites and yolks without breaking
Optional
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You can add toppings. Usually, these consist of
fruit and whipped cream. Choose to your liking.

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