To kick off this three component dessert I'm going to separate some eggs. You only want the whites. If you get just the smidgiest bit of yolk in your whites consider it breakfast and start over. The yolk will prevent the whites from whipping and you'll be standing over your pavlova for hours wondering why it stays flat. Reserve 3 of the egg yolks for the vanilla pudding.
Along with the whites throw in a pinch of salt. Beat it with a mixer for about 1 minute or until the eggs look very frothy - a very technical term. When it looks like the picture, with the mixer still running, gradually sprinkle in your sugar. It should be so gradual that you look like a crazy person trying to decide whether to add more or less sugar. Once all the sugar is added, mix until it becomes hard peaks.
Add the vinegar, vanilla, and cornstarch. Fold these in with care so as to not deflate the meringue. I'm not sure why we add vinegar to pavlova but like always, where there is a question google has an answer. Here it is copy and pasted from Yahoo Answers:
Whether that's true or not, my pavlova turned out well so I'm not going to say it didn't make a difference. Once everything is nice and homogenous pour it onto a silpat and spread it out to 9 inches in diameter. You could do this step on parchment paper with a stencil drawn but I have two problems with that. One stencils are for babies. And two, I'm still out of parchment paper. So, still waiting for those donations.
Bake for 1 1/2 hours at 180 on the middle rack of your oven. When the timer dings leave the door closed and let it cool for an hour.
If you're good at managing your time, we can, in the meantime, prepare our pudding. Before I begin though, I just want to say how easy and delicious this pudding recipe is to put together. This is just your classic pudding recipe which requires no skill or fancy ingredients at all. A perfect dessert component, filler, or stuffer.
Place the pan over a medium heat and whisk occasionally for five minutes. By then it should be ever so slightly thickened - switch to a spoonula. Stir from the bottom so it doesn't scorch. After another five minutes the pudding should be thick enough for ribbons to stay afloat. Take it off the heat and stir in vanilla extract and 3 tablespoons of cubed butter.
Using proper plastic wrapping technique which means pressing the plastic against the pudding so that it does not form a skin, refrigerate for a couple hours or overnight until it's chilled.
Now that the pudding is made we can begin to prep our strawberries. You could really use any fruit you wanted to. Any berry or berries you prefer is permitted and encouraged. I was even debating whether to use pears as my third component. However, as we near the nascent of summer I decided to go with the more traditional strawberry.
Now because I get paid by the hour, our pavlova should be cooled and ready to divide. Take a pastry ring or a cookie cutter to divvy up the pavlova. You should be able to get eight equally sized pieces, of which two will go into each trifle.
It's really simple. Pavlova, pudding, and then strawberry. And if you followed all the instructions correctly yours should end up like this...
Layers of aesthetically beautiful, texturally fantastic, sweet creamy dessert. As summer encroaches on our fleeting spring days I really hope you all give this a try. Scroll down for the recipe. And as always,
Chow!
Recipe
Pavlova
4 extra-large egg whites, at room temperature
Pinch salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon vanilla extract
Vanilla Pudding
1/3 cup granulated sugar 2 tablespoons cornstarch
1/4 teaspoon fine salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract
strawberries with lemon juice and sugar
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