Pavlova is an Australian dessert that is enjoyed best in the sun. It has meringue, whipped cream, and tastes like marshmallows on the inside. It’s pretty sweet, so tangy fruit is the best pairing. Strawberries, basil, and lemon juice are my favorite. Making it takes some time and an electric mixer, but it’s pretty simple, and as a bonus, gluten free!
Ingredients:
- Four large egg whites
- 1 cup sugar
- 1 tsp vanilla
- ½ tsp cream of tartar
- 1 tsp cornstarch
- ½ cup heavy cream (for whipped cream)
- Summer Fruit! At least a couple cups.
Directions:
- Preheat the oven to 350 F, and line a baking tray with parchment paper.
- Beat the egg whites on medium-high, until soft peaks, then add the sugar in two parts, beating in between. Raise the mixer to high speed and beat until stiff peaks.
- Add the vanilla and beat for another minute. Make sure it’s really stiff, the peaks shouldn’t move while you move the whisk.
- Gently fold in the cream of tartar with a spatula.
- Spread the meringue mixture in a circle on the baking sheet, about 9 in.
- Put the meringue in the oven and reduce the heat to 200 F.
- Bake for about 90 min, until dry, but not cracking or brown.
- While the pavlova is baking, make the whipped cream with sugar and vanilla to your preference, and cut or prepare the fruit you would like with the pavlova..
- When the pavlova is done baking, let cool before piling high with whipped cream and fruit.
- Eat in the summer sun!