PAVLOVA!! If only the other side of the world knew how AMAZING this dessert was!!! Oh wait! That’s what I’m here for ~ to share with you a yummy recipe all the way from NEW ZEALAND!!! Not only is Pavlova a melt-in-your-mouth fantastic dessert, but it is also GLUTEN FREE!!! And NUT FREE! Yipee! It’s a great way to impress your guests with something NEW that tastes amazing and keeps you from worrying about the calories that stick to your waistline or where ever else they might stick too! So a little history on this dessert… (just so you can really impress your friends!!) research shows that the recipe originated in New Zealand back in 1926 when a Russian ballet dancer, Anna Pavlova was on her world tour! A hotel Chef in Wellington, (New Zealand’s capital) came up with the meringue dessert which had a crispy crust and a soft-melt in your mouth inside!!! Need I say more!!!! Lets get started!!!
Parchment Paper & Baking Sheet
4 Large Egg Whites, room temp.
1 Cup Sugar, super fine *If you do not have SUPER FINE sugar, make this FIRST before starting… instructions are listed on the bottom of page*
1 tsp. Vanilla, pure extract
1 TBSP CornStarch, sifted
1 tsp, White Vinegar
Fruit of your choice, preferably Kiwi, Strawberries and any other berries
1 1/2 cups Whipping Cream *Instructions listed on the bottom of page*
Preheat oven to 250℉
Place parchment paper on baking sheet and trace a 9″ circle on paper. Flip paper over. (Make sure your circle is dark enough to see)
Place Egg Whites into mixing bowl with a Whisk attachment. Beat on Medium Speed until SOFT Peeks form.
Add Super Fine Sugar – 1 TBSP at a time. Make sure each one is dissolved before adding the next one.
Turn Speed Up and mix until White and Glossy.
Scrape down the sides of the bowl and do the Finger Test!! Place mixture between your fingers and if it feels grainy, BEAT MORE!!
Once it’s nice and ready, beat in the Vanilla until incorporated. Fold in the sifted Cornstarch and Vinegar.
Spread mixture onto parchment using your 9″circle as your guide. Make sure the middle is not higher than the sides.
Bake for 1 hour and 15 minutes. Since every oven is a little different, you are looking for a crisp outside layer with a pale cream color finish.
When done, turn oven off with door ajar, let Pavlova sit in the oven for 30 minutes.
Once completely cooled, take out of oven and GENTLY place on serving tray.
Top with Whipping Cream and Fresh Cut Fruit! And there you have it!! You really can’t mess this up!!! If it cracks, no big deal, try to mask it with more whipping cream and/or fruit.
**How to Make Super Fine Sugar** Please sugar into food processor and blend for about a minute. Make sure you watch carefull because you don’t want powdered sugar!! hehe!!
***How to Make Homemade Whipping Cream** Take 1 1/2 cups of heavy cream and put in mixing bowl with whisk attachment. Beat until medium peeks, add a tsp of Vanilla. Keep beating until medium/stiff peeks and spread on top of Pavlova. If you don’t have much luck with making your own whipping cream, you can also use the already made – cool whip,… but please be careful!! This is heavier than the homemade and has a better chance of cracking your beautiful Pavlova. But it still has the same amazing taste!!!