Fruit Pavlova with Bailey’s Irish Cream
Topping
|
Ingredients |
|
4 |
egg whites (room temperature) |
4 |
|
1 ˝ cups |
sugar (divided in half) |
300 mL |
|
1 tsp |
vinegar |
5 mL |
|
1 tsp |
vanilla |
5 mL |
|
1 tsp |
cornstarch |
5 mL |
|
2 cups |
whipping cream |
500 mL |
|
3 Tbsp |
icing sugar |
45 mL |
|
2-3 Tbsp |
Bailey's Irish Cream |
30-45 mL |
|
4 cups |
fresh fruit (strawberries, kiwi, blueberries) |
1 L |
|
|
|
|
| Directions |
|
Preheat oven to 250°F (120°C). Prepare
cookie sheet by lining it with parchment paper. If desired,
trace an 8-inch circle on paper to use as a guide for shaping
meringue. In glass bowl, beat together egg whites until foamy.
Continue beating while adding 1 Tbsp (15 mL) of sugar at a
time until half of the sugar (3/4 cup/175 mL) has been added.
Beat for about 5 minutes or until peaks become stiff and
glossy. Fold in vinegar, vanilla and cornstarch. Continue
beating for about 5 minutes while adding remaining sugar 1
Tbsp (15 mL) at a time. Mound meringue in center of lined
cookie sheet, all at once, building up sides with back of
spoon to form a bowl shape. Bake at 250°F (120°C) for 1˝ hours
until crisp on outside and firm to touch. Turn off heat and
allow pavlova to cool in oven with door propped open for 2-3
hours. If making ahead, store in airtight container on counter
or in cool place for several days (do not store in fridge or
freezer). Before serving, whip cream until thickened. Add
icing sugar. Continue to whip until soft peaks form. Gently
fold in Bailey’s Irish Cream. Spoon into meringue shell. Top
with fruit. Drizzle with more Irish cream if desired. |
|
Nutrient Content |
|
Per Serving: Energy: 371.3 Kcal ·
Carbohydrate: 44.0 g · Protein: 3.5 g · Fat (Total): 20.5 g
· Calcium: 55.8 mg |
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