Pavlova

A sweet Sister missionary from The Church of Jesus Christ of Latter-day Saints is serving in our area from Australia and she asked me to make Pavlova for her.  Pavlova is the National Dessert of Australia, so it is a big deal to her.  I wanted to make an authentic version and  found this recipe on an Australian website to ensure it would meet her expectations.  The results were heavenly!  The Pavlova is light, crisp and creamy. The berries were perfect, but using kiwi is also traditional.

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Pavlova 

4 egg whites

1 cup superfine sugar 1 teaspoon lemon juice or vinegar 2 teaspoons cornstarch

1. In small electric mixer bowl, beat egg whites until soft peaks form.

2. Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10

minutes).

3. Cover a baking tray with baking paper.

4. Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed.

5. Bake in at 260 for 1½ hours or until crisp on the outside.

6. Turn oven off and leave pavlova to cool in oven with door closed.

7. Decorate with whipped cream and fruit in season.

Per Sister Chapman, they put a layer of chilled custard sauce under the whipped cream and berries.  

Serves: 10-12; Preparation time: 15 to 30 minutes

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• Custard Sauce
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 vanilla bean, split lengthwise
• 1/2 cup sugar (divided)
• 4 large ege yolks
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• Combine the milk, cream, vanilla bean, and 1/4 cup sugar in a large, heavy nonreactive saucepan. Bring to a simmer over medium heat. 
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• Prepare the ice bath if you plan to serve the sauce cooled. In a medium bowl, combine the remaining 1/4 cup sugar with the egg yolks. Whisk until thoroughly combined. Temper the eggs by gradually adding about one-third of the hot cream mixture, whisking constantly. Add the remaining cream mixture, return to the pan, and gently cook over low heat, stirring constantly, until it is thick enough to coat the back of a spoon, 6-8 minutes.  
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• Strain the sauce through a fine-mesh sieve into a pitcher ot serve warm, or into a bowl set over the ice bath to serve chilled. Stir the sauce occationaly as it cools. Cover with plastic wrap, placing the plastic wrap direclty on the sauce so a skin will not form on top. Refrigerate for at least 2 hours or up to 2 days.
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• Whipped Cream
• 2 Cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 tsp vanilla extract
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• In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, and vanilla. Continue to beat until cream holds stiff peaks.
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• To assemble Pavlova:
• Place cooled Pavlova on a plate or cake stand. Put 1 cup custard sauce inside the indentation of the pavlova and spread evenly. Top with the whipped cream and spread inside the indentation. Top with berries that have been washed and dried. You can also use Kiwi if you like. Slice with a sharp knife and serve immediately You won't have any leftovers!