Pavlova. A delicious bed of meringue topped with homemade whipped cream and assorted fruit. Is there any dessert better suited for celebrating the warmer temps? I think not. A couple months ago, my sister Natasha made this for my sister Serena’s 21st birthday. She wanted to bring a little bit of summer into the dreary winter day. Even though we were snowed in for the occasion, we had a lot of fun eating this yummy pavlova while watching chick flicks in our cozy sweaters. *happy sigh* Oh, the memories.
I recently realized that I had completely forgotten to share this recipe with you guys! Hence the reason why there is snow in the picture’s background. *facepalm* 😉 Looking at these pictures is making my mouth water…I think I’m going to have to ask Tash to make this one again, because it is GOOD. So, so amazing. One of my fave desserts. If you enjoy meringue, you have to try this pavlova recipe! And like I said above, it’s perfect for celebrating the beautiful weather we’ve gotten recently. It’s so pretty and simple that this would be a great dessert to bring to a party and impress your friends as well!
According to my sister, you have to be very delicate while handling the egg whites. When it bakes, you can’t really stomp around the kitchen a whole lot or you risk the meringue deflating. So just keep that in mind! 🙂
- 3 egg whites
- 1 1/4 cups white sugar
- 1 tbsp water
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 tsp distilled white vinegar
- 1/8 tsp salt
- 1 8- oz carton of fresh whipping cream
- 1 tsp vanilla extract
- Sugar to taste
- 3 cups assorted fruit strawberries, blueberries, blackberries, raspberries, kiwi, etc.
- Preheat oven to 275 degrees F and line a cookie sheet with parchment paper.
- Beat egg whites till foamy, then gradually add sugar till stiff peaks form. Beat in water, then on low speed mix in the cornstarch, vanilla, white vinegar, and salt.
- Pour entire mixture onto lined cookie sheet. It will spread as it bakes, so just mound it in the middle and try to form edges about half an inch higher than the center.
- Bake for 45 minutes, being careful NOT to open the oven to check on it. If the oven opens it will probably fall. After 45 minutes, turn the oven off, and leave it in the oven with the oven door closed. It’s best to leave inside until it is completely cool, but if you need to take it out to use the oven for something else then let it sit for at least 20-25 minutes in a cooling oven before you try to move it.
- When you’re almost ready to serve, mix together the fruit in a large bowl. Add some sugar to taste, but keeping them a bit tart is a nice contrast to the very sweet pavlova.
- Beat the whipping cream in a cold mixing bowl until slightly stiff peaks form; mix in sugar and vanilla.
- Removed the cooled pavlova from the cookie sheet, peel off the parchment paper, and place on a serving plate. Gently break in the top center to create a flat place for the cream and fruit.
- Layer whipped cream, then the fruit on top in any design you like. Cut like you would a pie and serve.