Brown Sugar Pavlova

4 egg whites
1/4 teaspoon salt
3 tablespoons cold water
1 teaspoon vanilla
2/3 cup white sugar
1/3 cups packed brown sugar
1 tablespoon cornstarch
1 cup whipping cream
2 tablespoons powder sugar
1/4 teaspoon cinnamon
4 cups fresh fruit (kiwi, raspberries, blueberries, pineapple, peaches, etc)
1/4 cup caramel syrup

TIP: All equipment used in beating the meringue must be completely free of oil.

Combine egg whites and salt in a glass mixing bowl. Beat until stiff. Add cold water, vinegar, vanilla and beat. Combine white sugar, brown sugar, and cornstarch, mix well. While continuing to beat egg whites add sugar mixture slowly, one tablespoon at a time. Beat until very very stiff.

Draw 6 circles (4″ diameter) on parchment paper or on plain brown paper. Place paper on baking sheet. Divide meringue among the 6 circles. Shape meringue into nests with 1 inch sides by using the back of a spoon, or by piping meringue onto parchment. Bake at 250 degrees for 1 hour. Turn off oven and allow meringues to cool in the oven. Meringue should be crisp and fragile. Remove from paper carefully and place on serving dishes.

Peel, cut, and prepare fruit. Set fruit aside until ready to serve. Chill whipping cream, bowl, and beaters. Add powder sugar and cinnamon. Whip cream until stiff. To serve, spread whipped cream in center of pavlova, divide fruit among the 6 pavlovas. Drizzle with caramel syrup. Serve immediately.

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