Here is my winning recipe:
Orange-Scented Christmas Pavlova with Fresh Fruit
Meringue
6 large egg whites, room temperature
1-1/2 cups granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon vanilla
1/4 cup boiling water
Toppings:
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon finely grated fresh orange zest
1/2 teaspoon orange flower water (optional)
3 cups assorted fresh fruit (I like to use segmented oranges, kiwifruit, and berries)
(1)Preheat oven to 350°F. and line a large baking sheet with parchment paper.
(2) In the bowl of a KitchenAid stand mixer, beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed about 30 seconds until just combined. Add boiling water and immediately switch beaters to high speed; beat 2-4 minutes, or until mixture forms stiff, glossy peaks.
(3) Spread meringue mixture onto prepared sheet and shape into a 9- to 10-inch circle with a spatula. Bake 10 minutes, then reduce temperature to 200°F. and bake 45 minutes more. Turn off oven and let Pavlova stand in oven 2 hours until cooled (you can make the meringue a day ahead—great during busy holiday times).
(4) In the cleaned bowl of the KitchenAid stand mixer, beat the cream, sugar, orange zest and orange flower water until it holds soft peaks. Spread over completely cooled meringue. Mound fruit on top of whipped cream. Makes about 10-12 servings.
