This strawberry pavlova recipe is so decadent, it's special. This dessert will wow anyone who eats it. Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksPavlovaIngredients:4 egg whites, room temperature1 cup sugar2 tsp. white wine vinegarpinch of salt1 tsp. vanilla extract2 tsp. cornstarch16 oz. organic whipping cream2 to 3 tsp. powdered sugar1 tsp. vanilla extract16 oz. organic strawberries, slicedkiwi, blueberries or other fruits as desiredDirections:Preheat oven to 300 degrees F.Separate the egg whites from the egg yolks and either save the yolks for another use. Let the whites sit out at room temperature.Beat the egg whites on low until they become foamy and bubbly and then add 1- 2 Tbsp of sugar at a time. Increase the beater speed gradually as the sugar gets mixed in until you reach medium high speed.Continue to beat whites until stiff peaks form. In a separate bowl combine the vanilla extract, 2 tsp. vinegar and 2 tsp. cornstarch. Fold this mixture into the egg whites.Using a 9 inch plate as a template, draw a circle on each of the 2 pieces of parchment paper. Place the paper on two different cookie sheets. Turn the parchment paper over so the pencil marks are touching the cookie sheet and not the egg whites when you spread them on the paper. Place 1/2 tsp of the egg white mixture under each corner of the parchment paper so it will stick to the pan and not slide around when you place the egg whites on each cookie sheet. Divide the whites evenly between the two cookie sheets and spread it into 2 circles. It should be about 1 inch thick.Place in the oven and bake for 50 - 60 minutes or until slightly golden brown.Once done, turn off the oven and leave the door completely open for about 15 - 20 minutes. Place the whites on the counter by lifting the parchment paper from the pan. Bring the pavlova near the edge of the counter and gently pull the parchment paper down and away from the pavlova to remove it from the parchment paper. Be gently and work slowly so as to not crack or break the pavlova.Once the pavlova is free from the parchment paper, place them back on the parchment paper on the cookie sheet and place them back in the oven (with no heat) until they are completely cool. This should take a couple of hours or more.When you are ready to put the cake together, pour the heaving cream, vanilla, and 3 tsp. of sugar into a mixing bowl and beat until soft peaks.Place one of the halves of pavlova on a cake dish and top with a good inch of whip cream. Then lay the other pavlova on top.Add another 2 inches of whipped cream on top and add sliced strawberries, a few blueberries, raspberries and sliced kiwi on top. Serve immediately. You can make the pavlova cakes and store in an airtight container or ziploc bag for up to 3 days. Then when you are ready to serve, just whip up the cream and slice a few strawberries for placing on top. Your guests will be impressed! It's so delicious!I have more dessert recipes for you to try: https://www.youtube.com/playlist?list=PL8B393D20CB82DBD4Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: https://youtu.be/NEqgu1L8La0Music by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode
