Very Berry Pavlova

• Vegetarian
• Gluten free

• Produce

  • 4 cups Berries, Fresh
  • 1 Kiwi fruit

• Refrigerated

  • 6 Egg whites

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Corn starch
  • 1 5/8 cups Granulated sugar
  • 1/2 tbsp Vanilla extract

• Dairy

  • 1 1/2 cups Heavy whipping cream

Found on natashaskitchen.com

Description

Ingredients

• 6 egg whites, room temperature (*see tip 1)
• 1½ cups granulated sugar
• 2 tsp corn starch
• ½ Tbsp lemon juice
• ½ Tbsp vanilla extract
• 1½ cups cold heavy whipping cream
• 2 Tbsp granulated sugar
• 4-5 cups fresh berries (blueberries, raspberries, small strawberries, blackberries..)** see tip 2
• 1-2 kiwi fruit, peeled and sliced

Directions

• Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper.
• Using the whisk attachment on your stand mixer, beat 6 egg whites and 1½ cups sugar for 6 to 7 minutes on high speed, or until stiff peaks form. The mixture will be smooth and glossy.
• Add ½ Tbsp lemon juice, ½ Tbsp vanilla extract and 2 tsp corn starch and continue mixing another 15 seconds or until well blended.
• Transfer immediately to a large sheet of parchment paper and use spatula to form a 10 round ring, making a deep indent in the center to accommodate the cream and berries later. The center will rise so make a substantial well in the center.
• Bake at 250˚F for 1 hour and 30 minutes. Then turn off the oven and with door closed, let it sit inside the oven another 1 hour until cooled. You can keep it in the oven longer to cool since the oven will be off and you might have dinner plans ;). Remove pavlova from oven and let cool completely to room temp then cover and and let stand in a dry, room temp room up to 2 days or assemble and serve right away.
• Beat 1½ cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but dont over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).
• Just before serving, spread whipped cream over the pavlova and top with plenty of your favorite berries. Refrigerate leftovers. Its best served right away.