Pavlova - A New Zealand Dessert

Please enjoy this post by a fellow "wannabefoodie", my Auntie! -Sierra

Jared and Sierra had us over for dinner this weekend, we brought this "most delicious" dessert.

I got this recipe from my sister in law, who got it from her sister. I was a little nervous about making it, but it turned out to be very easy and looks like I went to lots of trouble.

Here's the recipe:

Preheat over to 275 degrees

Butter the spring form pan ring well (you don’t need the bottom of the pan) and butter a circle on a cookie sheet about the same size

Sprinkle powdered sugar carefully around the ring, letting the extra go onto the cookie sheet

Mix together about 1 tablespoon CORNSTARCH and 1 tablespoon SUGAR– set aside

In a large bowl, start to mix 5 large EGG WHITES (room temp) with 1/8 tsp. SALT (hint: make sure your eggs are fresh!)

Gradually add 1 cup SUGAR, one tablespoon at a time. Beat well after each addition

Add the cornstarch and sugar mixture last.

Fold in 3 teaspoons WHITE VINEGAR and same amount of VANILLA, preferably good quality Mexican vanilla (yes, it’s better!)

Pile the meringue into the prepared pan. It will naturally find its way to the edges so don’t worry about making it perfect (less handling is probably best)

Bake for 2 hours at 275 degrees (yes, that low)

Turn the oven off open the door slightly and allow the meringue to cool completely. The tope of tip will have cracked and probably fallen but that’s o.k.)

Run a sharp knife around the edge and then slide it onto a serving platter.

Beat 2 cups HEAVY WHIPPING CREAM, sweetened with plenty of POWDERED SUGAR and MEXICAN STYLE VANILLA.

Pile the WHIPPED CREAM on the top of the meringue.

Top with plenty of fresh seasonal fruit – peaches, raspberries, strawberries, nectarines, etc. Kiwi also looks pretty.

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