Pavlova

Serves 8-10

My mother was from New Zealand, and this was my favorite dessert growing up. It was reserved for special occasions. Now, it’s the most requested dessert by my family and friends.

Description

The national dessert of New Zealand and Australia, Pavlova is an elegant meringue-based dessert that’s light and airy and perfect for spring and summer entertaining. The crisp exterior gives way to a marshmallow-like center topped with clouds of whipped cream and fresh fruit.

Ingredients

For the Meringue

• 4 egg whites, room temperature
• ⅛ teaspoon cream of tartar
• ⅛ teaspoon salt
• 1 cup fine granulated sugar
• 1½ teaspoons cornstarch
• 1 tablespoon raspberry vinegar or red wine vinegar
• ½ teaspoon vanilla extract

For the Topping

• 1¼ cups whipping cream
• 2 tablespoons brown or powdered sugar
• Assorted sliced fruits and berries (suggestions: kiwi, peaches, strawberries, raspberries & blueberries)

Instructions

Meringue Base

1. Preheat oven to 350°F
2. In a clean metal or ceramic bowl, beat on high speed:
   • Egg whites
   • Cream of tartar
   • Salt
   • Beat until light and fluffy
3. Gradually add while continuing to beat:
   • Sugar
   • Cornstarch
   • Vinegar
   • Vanilla
   • Beat until stiff, smooth, and glossy (up to 8 minutes)
4. Prepare pan:
   • Line sheet pan with parchment paper or Silpat
   • Spoon mixture into center
   • Form 9-inch circle
   • Create slight indentation in center
   • Smooth sides to resemble a cake
5. Bake:
   • Center of oven for 10 minutes at 350°F
   • Reduce to 300°F
   • Continue baking 40-45 minutes until slightly puffed and browned
6. Cool:
   • Turn off oven
   • Crack oven door
   • Leave for at least 30 minutes until room temperature
7. Carefully transfer to a serving dish

Topping

1. Whip cream with sugar until stiff
2. Spoon into the center of the meringue
3. Arrange fruit decoratively on whipped cream
4. Cut into wedges using a serrated knife

Chef’s Notes

• Meringue can be made one day ahead
• Add topping and fruit about one hour before serving
• Use clean, grease-free bowls for best meringue results
• Recipe can be halved to serve 4 people