Pavlova With Whipped Cream and Fresh Fruit

Chef #1008075's Note:

Pavlova is a traditional to Australians and New Zealanders that was apparently created in honour of the ballerina Anna Pavlova, when she toured in those parts. It is basically a delicate mountain of whipped meringue. After being baked under low heat, the outside shell gets crunchy, the top gets browned, but the inside stays chewy and soft - like creamy fresh marshmallow. It then gets piled high with softly whipped cream and fresh fruit. The result is dreamy, with the consistency of a cream-smothered cloud.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4-6

Yield: 1.0 pavlova

• 4 egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vinegar
• 1 teaspoon vanilla
• 1 cup heavy cream, chilled
• 1 teaspoon vanilla (optional)
• 2 tablespoons sugar (optional)
• fresh fruit, sliced

Directions:

1. 1. Grease and flour a parchment-lined baking sheet, or a springform pan. Preheat the oven to 275 degrees. Beat the egg whites with the salt and cream of tarter in the large bowl of a standing mixer until soft peaks form. Gradually add the sugar, and continue beating till it will hold stiff peaks. Beat in the cornstarch, vinegar and vanilla.
2. 2. Using a rubber spatula, mound the meringue in a circle on the prepared baking sheet, or into the springform pan. Either way, make the sides slightly higher than the center, to create a bit of a well for the whipped cream. Bake in center of oven for 1 hr 15 minutes, then allow to cool inside the oven with the door slightly ajar. The outside will be dry, and will be a pale, cream colour. The surface may crack, but the inside will be moist and marshmallowy.
3. 3. Just before serving, whip the cream (adding 1 tsp vanilla and 2 tbsp sugar, if desired). Pile the cream onto the meringue and top with the fresh, sliced fruit. Serve immediately.