Slab Pavlova
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5
4 reviews
Excellent
Slab Pavlova
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A sheet pan or ‘slab’ pavlova is simple to make and serves a crowd. It's a great gluten-free option and can be customized with seasonal fruits.
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Ingredients
- 8 egg room temperature, white
- 1/4 teaspoon cream of tartar
- 1 pinch salt fine sea salt
- 1 1/2 cups granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice freshly squeezed
- 3 cups whipping cream chilled
- 1 teaspoon vanilla extract pure
- 1/2 cup powdered sugar
- 3-4 cups Fruit seasonal, fresh
Instructions
- Preheat the oven to 275°F. Line a rimmed sheet pan with parchment paper.
- In the impeccably clean bowl of a stand mixer fitted with the clean and dry whisk, whip the egg whites, cream of tartar and salt until frothy and white. About 1 minute.
- SLOWLY sprinkle in the granulated sugar, a few tablespoons at a time. Beat to stiff peaks. The mixture should be glossy and luscious with a shine to it.
- Stir together the cornstarch with lemon juice in a small bowl to make a paste. Fold into the beaten egg whites.
- Spread the meringue on the sheet pan in a large rectangle approximately 11x16 inches. Heap it about 2 inches high around the edges, using a rubber spatula to sculpt.
- Place on the middle rack of the oven. Bake for approximately 1h and 30 minutes, without opening the oven door. Then turn off oven and let cool completely. At this point the pavlova base can be frozen in an airtight container.
- To serve: top with soft, sweetened whipped cream and decorate with seasonal fresh fruit. Enjoy!
Notes
- Safety Notes - if you prefer marshmallow-y pavlova, cook the meringues a little less, BUT make sure the interior is cooked to 80 degrees Celsius (176F). Take the temperature with an instant read probe thermometer.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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