Pavlova

This is a super easy, yet elegant dessert. It looks festive, tastes like heaven, is made out of just a few ingredients, and is even gluten free. The bottom layer is a meringue, then whipped cream, and then topped off with fruit.

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PAVLOVA                                serves 10-12


4 egg whites

1 1/4 C. sugar

1 tsp. vanilla

1 tsp. lemon juice

2 tsp. cornstarch

1 pint heavy cream

4-6 kiwi, peeled and sliced

Sliced strawberries, blackberries, or almost any kind of fruit


Pre-heat oven to 300°. Line a baking sheet with parchment paper and trace the bottom of a nine inch cake pan onto the parchment. 


In large squeaky clean mixing bowl, beat egg whites until stiff but not dry.



Gradually add sugar, one tablespoon at a time, beating well after each addition. Beat until thick and glossy. Over beaten egg whites deflate when folded into other ingredients. You want to beat  just until all the sugar has dissolved. You want to be sure absolutely no grease or egg yolk gets into the whites or they will not get fluffy enough. Gently fold in by hand with a spatula, vanilla, lemon juice, and cornstarch.


Spoon mixture inside the circle drawn on parchment. Working from the middle, spread around the circle, making the edges slightly higher than the center. Bake for 1 hour. Cool completely. 




Remove paper and place meringue on a flat serving plate. Fill center with whipped cream, sweetened with a bit of powdered sugar, if desired. Top with fruit. 



© Being Fruitful, 2012