Pavlova with Whipped Cream and White Currants
Meringue for the 10-inch (serves 8):
Meringue for the 8-inch (serves 6):
Meringue for the 6-inch (serves 4):
Filling for all pavlovas, combined:
Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using bowl or cake pan as a guide, trace a 10-, 8-, or 6-inch circle. Turn parchment marked side down. (Mix and bake pavlovas one at a time, letting each cool completely in oven before removing and starting the new one. Pavlovas can be stored in an airtight container up to 2 days.)Advertisement
For each size: Whisk egg whites in a mixer bowl on low speed until foamy. Add cornstarch, vinegar, and salt, and whisk on medium speed until medium peaks form. Gradually whisk in superfine sugar. Then raise speed to medium-high, and whisk until very stiff, glossy peaks form. Whisk in vanilla.
Using a rubber spatula or large spoon, spread meringue inside the circle on parchment, forming a shallow well with a rim that's 1 to 2 inches wide.
Bake until outside is firm and bottom lifts off parchment easily, about 2 hours. (The inside should still be marshmallow soft.) Turn off oven, and let meringue cool on baking sheet in oven for at least 2 hours or overnight to prevent excessive cracking. When cool, carefully remove from parchment.
For filling: Just before serving, whisk cream and sugar until soft peaks form. Spread in center ofeach meringue (about 1 cup for 10-inch, 3/4 cup for 8-inch, and 1/2 cup for 6-inch). Top with currants. Cut pavlovas with a serrated knife, and serve.