Pavlova

Do not fear meringue—after all, it’s just sweetened egg whites with a flair for the dramatic! One of my mother's all-time favorites, Pavlova is the diva of desserts, pirouetting its way from the kitchens of Australia and New Zealand. Named after the Russian ballerina Anna Pavlova, this dessert is the edible equivalent of a graceful ballet: a crisp crust that hides a soft, light, and marshmallowy interior. It's like a cloud had a delicious identity crisis! Topped with a generous layer of whipped cream and a fruit ensemble that could rival a Broadway cast—strawberries, raspberries, and more—Pavlova is a visually stunning, taste-bud-tantalizing treat. Straightforward and yummy, it’s the dessert that proves you can have your cake and eat it too, as long as you’re willing to share the spotlight with the fruit!

For the Meringue:

4 Large  Egg Whites - at room temp 

225g/1 cup fine Sugar

1/2 Tsp Cream of Tarter

1 1/2 Tsp Cornstarch

Pinch of salt

1 Tsp Vanilla Extract

For the Cream:

350ml/1&1/2 C Heavy Cream

1/4 Cup Powdered Sugar

1 TBS Vanilla Extract

~ 3 Cups of Fresh Fruit

Draw an 8 - 9 inch circle on a piece of parchment paper, use a plate or saucepan lid to help sizing. Place on a baking sheet, set aside.

Preheat oven to 300F/150C  (we will lower the heat later)

• In your mixer bowl, add the egg whites, cream of tarter and salt, whisk on medium speed until the whites are frothy - about 1 minute. With the mixer running, gradually add the sugar one tablespoon at a time!!! Slowly is very important and this can take you ~2 minutes to complete.

• Stop mixer, clean down sides of the bowl. Add the vanilla. Beat for 4-8 minutes at medium high speed. Stop half way through to clean down your bowl again. Rub a little meringue between your fingers to feel for sugar. Continue mixing until stiff shiny peaks are formed. 

  
  

• Spoon your meringue into the circle on the parchment paper. Putting a dab of meringue under the four corners of the parchment will help it from slipping. 

• Create a large circle of meringue, shape an indent in the center to accommodate the cream (after it's baked). Run a spatula/knife around to outside to help shape your creation.

Lower the heat to 210F/100C.

Bake in the center of the oven for 1 hour 30 minutes,  Do Not Open The Over During this Bake Time, after the 90-minutes, you may check it once! Open door only a little, tap side of meringue, it should be firm/dry. If tacky, cook another 30 minutes. 

After the bake time is up, leave the meringue in the over to cool completely, about 3 -4 hours.

If you are worried about it getting too brown, prop the door open with a wooden spoon to speed up the cooling process. 

Make sure your mixer bowl and whisk are spotlessly clean, free from any oil or fat - otherwise, egg whites will not whip. Wipe out with a paper towel and a teaspoon of lemon juice of white vinegar. 

Add the cream, powdered sugar and vanilla to a mixing bowl. Mix until tick and creamy, do not over mix the cream.

When ready to serve the Pavlova, fill with whipped cream and top with fresh berries. Enjoy!