6 egg whites, room temperature
1 ½ c. H-E-B Powdered Sugar
1 tsp. H-E-B Baker's Scoop Two Fold Pure Vanilla Extract
1 container (8 oz.) H-E-B Heavy Whipping Cream
¼ c. H-E-B Sugar or Hill Country Fare 0 Calorie Sweetener
½ c. each: blueberries, raspberries, blackberries, and kiwi, peeled and sliced
Heat oven to 300°F. Line a baking sheet with parchment paper. Mark sixteen 3-inch circles on the parchment paper and set aside.
Place egg whites in glass or stainless-steel mixing bowl. Beat on medium speed for 1 minute, until egg whites become foamy. Increase speed to high and beat until soft peaks form (about 2 minutes). Add sugar gradually (¼ cup at a time) and continue to mix on medium speed until all sugar is added (about 2 ½ minutes). Mix on high speed for 1 more minute, add vanilla, and mix 15 more seconds. The mixture will be thick and glossy. Don't overbeat or the mixture will become grainy.
Spoon ½ cup egg white mixture onto each circle on parchment paper. Run spatula up the sides of the meringue to the center to make the pavlova like a turban (high on the edges and lower in the center). Bake pavlovas for 60 minutes or until they are pale and light golden in color. Leave in the oven with the door ¼ open and turn off the heat. When cooled, remove from oven.
Pour whipping cream into a cold mixing bowl. Beat on medium speed for 1 minute. Increase speed to high and continue beating until soft peaks form (about 3 minutes). Slowly add sugar or sweetener while continuing to mix on medium speed. Place 1 pavlova on dish, top with whipped cream, fruit, another pavlova, whipped cream, and fruit.
No Nutritional Information Available