Autumn Pavlova – a delicious recipe with white wine vinegar, vanilla, cornstarch, egg whites, heavy cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 275u00b0F. Line a baking sheet with parchment paper and trace an 8-inch circle on the paper. Turn paper over.
2
Stir the vinegar, vanilla and cornstarch in a small bowl to make a paste. Set aside.
3
Beat 4 of the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in the 1 1/4 cups sugar, adding a little cornflour paste with each addition, until the mixture is thick and glossy. Spread the meringue on the paper circle on the baking sheet.
4
Bake for 1 hour. Turn the oven off and leave the meringue to cool in the oven, preferably overnight.
5
Beat the remaining egg white with a whisk. Brush the grapes with the beaten egg white then dip into the remaining 2 tbsp sugar. Set aside on a plate to harden.
6
Place the pavlova on a platter. Spread the whipped cream on the top. Garnish with frosted grapes.
951
kcal
Calories
66
g
Fat
71
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tsp white wine vinegar, 2 tsp vanilla extract, 2 tsp cornstarch, 5 None egg whites, and more.
Yes, Autumn Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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