08 March, 2012

Pavlova Dessert

Pavlova is a meringue dessert 
with a crisp crust and soft, light inside. 

Ingredients for Base:
  • 4 egg whites
  • 1 cup white sugar
  • 1/2 tsp vanilla
  • 1 tsp vinegar

  • 2 cups whipped cream
  • Fresh fruit of choice

Beat egg whites until soft peaks form.  Continue beating while adding sugar slowly, 1 tablespoon at a time.  Add vanilla and vinegar.  Beat until very stiff.  Place parchment paper on a cookie sheet and spread mixture in a circle, slightly smaller than desired size.  Bake for 1 hour at 275 degrees F.  Turn oven off and leave in oven overnight or all day to dry.  Peel off paper.  Top with whipped cream (unsweetened) , fresh fruit and sprinkle with powdered sugar to garnish.  Kiwi, blueberries, raspberries and strawberries are an excellent choice of fruit.  Be creative!
Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.
Pavlova is traditionally decorated with a topping of whipped cream and fresh fruit as desired.
Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture and lose its crispness. Undecorated pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.

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