Pavlova

There once was a ballerina named Pavlova who traveled to Australia. The locals thought she was sweet, delicate, and light as air. She deserved a dessert named after her with similar qualities. This is how the Pavlova became a country wide favorite. You can find this dessert as staple to any get together with my family or friends. 

Ingredients: 

4 egg whites
1/4 tsp. cream of tartar

1 1/3c white sugar
1 tsp. white vinegar
1 tsp. vanilla extract
2 tsp cornstarch

2 cups heavy cream

1 tsp vanilla extract

4c+ Fruit (Fresh/Frozen)

Tropical- Mango, kiwi, banana, lemon, passionfruit pulp
Berry - blackberries, blueberries, strawberries, raspberries


Line a large baking sheet with parchment paper. Beat the egg whites and cream of tartar together until stiff peaks, careful you do not want "dry" peaks. Once you have achieved a stiff peak, gradually beat in the sugar; then quickly beat in the vinegar, vanilla, and cornstarch.

                                      

Spoon the meringue on to the lined baking sheet. Using a spatula spread the meringue to form a large oval shape about 9" long and 2" deep. Bake @ 250F for 1 hour. Turn the heat off and leave the meringue in oven until cool. We usually let it hang out over night, but it can be eating right away :)

Whip the cream and vanilla until stiff. Spoon half of the cream into meringue, and spread it evenly around the oval. Use the cream as a barrier to prevent leakage. Add fruit on top of your cream layer, and pipe remaining cream on top.


Now prance it around the party for everyone to see before it is devoured.