Pavlova

Serves 10

Source: Carole Burnis

A wonderful meringue crust, filled with whipped cream (or pastry cream), then topped with fresh fruit. A delightfully light summer dessert. This desert originates from down under, although there is some controversy about whether it first came from Australia or New Zealand. We’ll let them worry about that while we just enjoy it. However, it does not keep well, so you must eat it all, once it is served!

6

large

egg whites

2

cups

sugar

7

oz

200

grams

1

Tbs

cider vinegar

7

oz

15

ml

1½

tsp

vanilla

7.5

ml

Beat egg whites until stiff.
Gradually add sugar while continuing to beat.
Fold in vinegar and vanilla.

Place foil on baking sheet and spray with Pam (or spread a light layer of cooking oil).

Place meringue mixture on foil and spread to a 9” circle, using spatula.
Spread so that sides are raised as a pie crust.

Place meringue in oven and immediately turn temperature down to 200.
Bake 60 minutes.
Turn off oven and leave meringue in closed oven for another 60 minutes.

Remove to platter.

Just before serving fill with whipped cream or pastry cream and top with fresh fruit. The original recipe calls for whipped cream, however, I prefer pastry cream. On the one pictured below, I used 1 pear, 1 nectarine, 2 kiwis, 1 basket strawberries, 1 plum and a few blueberries.

It should look something like this:

pavlova

Notes:

I found that 2 cups of sugar made the meringue very sweet. 1 to 11/2 cups may be enough, although the meringue will be lighter and not as dense in the center.

I spread the meringue to about 11 inches to make a larger base. This makes a thinner meringue base and allows more room to spread out the fruit. Various other recipes I found prepare the crust in any number of sizes and shapes, so you just need to find the one that works best for you.

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