Pavlova

Pavlova.  Wondering what the heck that is?  OK, here's a quick rundown.  There is an ongoing debate about whether this dessert was created in New Zealand or Australia and it was named for the Russian ballerina Anna Pavlova. It's a sweet (very sweet) meringue cake that is marshmallow in texture on the inside, and crisp and dry on the outside. It is usually served with whipped cream and fresh fruit on top. 

This is one of those desserts that I have always wanted to make, but not sure I'll ever make it again.  The reason is because it's extremely sweet and does take a while to sit in the oven after the initial cook time.  It is however one of those show stopper desserts and I can see how I might make it again for a very special event if it were requested.  I'm glad I tried it though, I can check that off my list now.

There is an excellent video for making this found here.

Get your egg whites to room temperature.  Leave on the counter for about 30 minutes or so for this.

You'll need superfine sugar.  Since that's difficult to find sometimes you can make your own by putting regular sugar in a food processor and blending for a minute or so.  Keep checking it.

Mix the egg whites until soft peak forms.  That means that if you tip this whisk upside down it won't hold a peak.

Now begin adding the sugar one tablespoon at a time until it's all used up.  You should now have a glossy stiff peak meringue. To test to make sure the sugar has dissolved, put some on your finger and rub two fingers together to see if it's grainy or not.  If it's grainy, just mix it some more.

Now add the vanilla extract.

Sift in the cornstarch

Add the vinegar also and incorporate well by hand with a rubber spatula.

Draw a 7 inch circle on some parchment paper, then flip it over and put the meringue filling in the template.

You want to bake this slowly so the outside gets dry and crispy but the inside stays marshmallow-y. Put into a preheated 250 degree oven for 1 to 1 1/4 hours until the outside is a very pale beige color and is dry to the touch.  Some cracking is normal.  Once done, turn off the oven and let it sit in there with the door propped open until completely cool.

At this point you can store it in an airtight container for several days if needed.

Since the Pavlova is so sweet, it's best to top it with unsweetened whipped cream and fruit.  I used strawberries as you can see but next time I'd probably use a berry that wasn't quite as sweet. 

Here is what you'll need:

4 large egg whites at room temperature

1 Cup superfine sugar

1/2 tsp. vanilla

1/2 Tbsp cornstarch

1 tsp. white vinegar

Instructions:

Pre-heat the oven to 250 degrees.  Make a 7 inch circle on some parchment paper and then flip over and put on a cookie sheet.

Put the room temperature egg whites in a completely clean and dry mixing bowl and whip with the whisk attachment until soft peaks form.

One Tablespoon at a time, add the sugar.  You can make your own superfine sugar by putting regular sugar in a food processor for a minute or so. Add the sugar slowly until it's all incorporated.  You should have glossy stiff peaks now. Test with your finger to make sure the mixture isn't grainy. Keep mixing until the sugar has been absorbed and it is not grainy. Now add the vanilla and incorporate.  Next sift in a 1/2 tablespoon of cornstarch and vinegar and hand mix with a rubber spatula. 

Spoon the mixture onto the parchment paper circle and use the template to form the circle.  Level off the top as much as possible.

Bake for 1 to 1 1/2 hours or until the outside is dry (possibly cracked) and is a pale beige in color.  Turn off the oven and prop open the oven door and let sit until completely cool.

Top with unsweetened whipped cream and fruit of your choice.