Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.  A little “fussy” to make, it is a very impressive presentation.

Ingredients:

• 6 large egg whites
• 1 1/4 c (superfine (castor) sugar
• 1/2 tsp pure vanilla extract
• 1 1/3 tsp white vinegar
• 2/3 Tab cornstarch (corn flour)

Topping:

• 1 c heavy whipping cream
• 1 1/2 Tab granulated white sugar (or to taste)
• 1/2 tsp pure vanilla extract
• Fresh fruit – strawberries, raspberries, blackberries, or other fruit of your choice

Directions:

1. Preheat oven to 250°.
2. Place rack in center of oven.
3. Line a baking sheet with parchment paper.
4. Draw a 10 4” circles on the paper. They do not have to be perfect
5. Turn the parchment paper over so the circle is on the reverse side.
6. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
7. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a
   little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
8. Beat in the vanilla extract.
9. Sprinkle the vinegar and cornstarch over the top of the meringue.
10. With a rubber spatula, gently fold in.
11. Spread the meringue inside the circles drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
12. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color.
13. Turn the oven off.
14. Leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
15. Just before serving gently place the meringue onto a serving plate.
16. Put a generous serving of the whipped cream in the center of each serving.
17. Top with the berries.

Serves:  10

Source:  A Visit to Provence – VPWL February 2015