Ingredients
14 oz. evaporated Milk, can
¾ cup superfine sugar
1 tsp. pure vanilla extract
2 egg whites
2 tbsp. unflavored gelatin
1 ½ cup mixed fruits, such cherries, blackberries, and raspberries
Preparation
Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites.
Sprinkle the gelatin over 1/4 cup of hot water to dissolve.
Pour gelatin mixture into evaporated milk mixture.
Use an electric mixer to beat ingredients together until thickened.
Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off.
Pipe out pavlovas 2-3" in diameter onto prepared baking sheet.
Use the back of a spoon to smooth down the top of each pavlova and gently press an indentation into their centers. Cover with plastic wrap.
Refrigerate for 1-2 hours or until set.
Spoon the fruit mixture of your choice into the center of each pavlova and serve.
