Tuesday, June 2, 2015

Mixed Berry Pavlova

So, I've been trying to write this post for like 2 months now.
I've developed this disease where every time I sit down at my computer 

to write, my fingers can only remember how to type "Netflix."

I appreciate you standing by me through these hard times. 

So anyway. I made this cute thing. It's called a Pavlova. 
I would file it under the "Not-so-hard-really-fancy-looking-dessert" category for sure. 
It looks like something you'd eat if you were invited to like a 
Presidential baby's birthday party, or something. 
Classy out the wazoo. 
It also sounds good when you say it in a wide array of accents, 
which gives it several additional fancy points. 

"Fancy, yes. But what does it taste like?" you ask. 
It tastes like an angel food cake wrapped in a toasted marshmallow, that's what. 
And it is a lot easier to put together than trying to squish an angel food cake 
into an actual toasted marshmallow, so i'd say it's worth a try. 


1 ¼ cup granulated sugar 
2 tablespoons cornstarch
6 large egg whites
¼ teaspoon salt
1 teaspoon vanilla extract

-Using a handheld electric mixer or Kitchen Aid, beat the egg whites on a medium speed until they start to froth. Slowly add the corn starch, salt and sugar and continue to beat the egg mixture on a medium high speed. Continue to whisk the egg white mixture until it becomes thick and shiny and forms fairly stiff peaks. 

-Cover a baking sheet with parchment paper. Using a rubber spatula or a spoon, dollop the mixture onto the
baking sheet in the shape of a circle. You are going to want your circle to be about an inch high, or else your finished pavlova will be too thin and crunchy. Swirl the surface of the mixture to look nice and smooth, and make a shallow well in the center to hold the toppings.

-Bake for 50 minutes at 300* F. Once it is finished baking, turn off the oven and let
the pavlova cool with the oven door cracked open for 30 minutes. The pavlova will condense
and crack in this time, but that is part of the fancy magic. Fret not. 

-After it has cooled in the oven for 30 minutes, top your pavlova with whipped cream and seasonal fruit. Then eat it all in one sitting, because you are an adult. 

Until the next, babes!

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