Steps to Make Best Shakshuka Recipe Ottolenghi

The Best Pavlova

Having a lazy weekend brunch at home is such a treat, especially when you.

Recipe Summary The Best Pavlova

Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

Ingredients | Best Shakshuka Recipe Ottolenghi

3 egg whites

1 pinch salt

1 cup white sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1 ¼ cups heavy whipping cream

½ cup confectioners' sugar

1 pint fresh strawberries

Directions

Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.

In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.

Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.

Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.

In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Info | Best Shakshuka Recipe Ottolenghi

Servings: 12 Yield: 1 - 9 inch cake

TAG : The Best Pavlova

Desserts, Specialty Dessert Recipes, Pavlova Recipes,