Tuesday, June 4, 2013

Pavlova, Red, White and Blue

My friend Judy in Colorado made this for our family several years ago.  Her husband's family is from Australia, and it is a traditional Aussie and New Zealander's dessert.  It has a crunchy, meringue like outer shell, and the inside is soft and almost marshmallowishly light.

I was headed to a book club tonight and wanted to take something elegant, yet light - and then I remembered the Pavlova. What could be lighter than meringue, whipping cream and fresh strawberries?
For the record, it disappeared, and several went back for seconds and thirds.

Preheat oven to 275
*Note - this takes an hour to bake, and almost another hour to cool in the oven, and may need to be planned ahead.  

1-1/2 tsp vanilla
1/2 tsp white vinegar
1-1/2 cups sugar
1 T. cornstarch
6 large egg whites (room temp - NOT cold)
pinch salt
fresh fruit

Combine dry ingredients - set aside

Beat egg whites for 2-3 minutes
Add wet ingredients and blend (vanilla & white vinegar)

Slowly introduce dry ingredients

Beat for 4-5 minutes

Spread on parchment paper, or pipe from decorators bag for a detailed edge.

Reduce oven to 250 and bake for 50-60 minutes

DO NOT OPEN OVEN.  Allow to cool in oven.  

Serve with whipped cream, and fresh fruit of choice. Strawberries, and Blueberries are perfect for a fourth of July celebration.

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