This really is one of my favorite summer desserts, and it’s great with any fresh fruit, but most especially berries, and especially when they’re at the height of the season. It really isn’t hard to make, either, just make sure you get it nice and dry, so don’t short the time you leave it in the oven.
(This dessert was created in Australia or New Zealand- this is debated, for the Russian ballerina Anna Pavlova, during her tour there in the 1920’s.)
Try it!!
4 large eggs whites, room temperature
Kosher salt
1 c. superfine sugar (No superfine? Run your sugar through the blender a bit until it’s finer.)
1 tsp. cornstarch
2 tsp. white wine vinegar
1 tsp. pure vanilla extract
2 c. whipped cream
2 c. mixed berries, such as raspberries, blueberries, strawberries, and blackberries (or whatever you like- get crazy!)
- Preheat oven to 300° F and line a baking sheet with parchment paper.
- In a large bowl using a hand mixer, beat egg whites with a large pinch of salt until foamy. While beating, slowly add in sugar and beat until meringue is thick and glossy, about 7 minutes. Beat in cornstarch, vinegar, and vanilla.
- Pile meringue in the center of prepared baking sheet and use a spatula or spoon to spread into an 8″ circle. Make a small well in the center.
- Place meringue in the oven and immediately reduce temperature to 250°. Bake until set but still white, about 1 hour and 15 minutes.
- Turn off oven and let pavlova cool completely in oven, at least 2 hours and up to overnight.
- Transfer cooled pavlova to a serving dish and top with whipped cream and berries.