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Candace Nelson’s Pavlova

Time 45 minutes
Yields Serves 12
Candace Nelson’s Pavlova
(Mel Melcon / Los Angeles Times)

Meringue

1

Heat the oven to 275 degrees. Line a large baking sheet with parchment paper, trace a 9-inch circle in pencil onto the parchment and flip paper over. Dampen a paper towel with vinegar and wipe the inside of a stand mixer bowl to remove any excess oil, then dry with a clean paper towel.

2

In a small bowl, whisk together the superfine sugar and cornstarch to blend and remove lumps.

3

In the clean bowl of the stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy — 35 to 45 seconds. Raise the speed to medium-high and begin adding the sugar-cornstarch mixture 1 tablespoon at a time, until all the sugar has dissolved, 1 minute more. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, approximately 10 minutes more. Using a silicone spatula, fold in the vanilla until incorporated, being careful not to deflate the whipped egg whites.

4

Scoop the egg white mixture into the circle you drew on the parchment paper, pushing out the sides to form a slight well in the center (to hold the cream and fruit after baking). Bake until the meringue has puffed up and cracked on the top, approximately 1 hour and 15 minutes. Turn off the oven and, with the door closed, let it cool completely in the oven.

Sweet whipped cream

1

In the chilled bowl of a stand mixer, fitted with the whisk attachment, or in a large bowl using a handheld mixer, whip the cream, confectioners’ sugar and vanilla until soft peaks form.

Fruit topping and pavlova assembly

1

Gently peel the meringue from the parchment paper and set it on a serving platter. Spoon the cream into the center of the Pavlova, spreading it outward but leaving a 3-inch meringue border on the edges. Top with fruit and drizzle passion fruit pulp over the top. Serve immediately.

Adapted from a recipe by Candace Nelson.

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