Pavlova ~ A Sugarplum Fave

Admittedly, i love desserts…and because dessert usually follows dinner, i confess it has nothing to do with satisfying hunger. But, oh yes, it does perfectly finish a dinner and emotionally makes my heart sing, so sometimes the calories are worth it! What else do i love? Fresh fruit…i feel like i need to do a little happy dance now that the produce section is sporting more color with spring in full bloom….berries are a favorite, so put the 2 together, and you’ll know why we love pavlova!

The no-fail recipe i use is from the Best of Bridge 
4 egg whites
1 cup white sugar
1/2 tsp vanilla
1 tsp vinegar
2 cups whipping cream
Fresh fruit: Blueberries, strawberries, blackberries, raspberries, kiwis, get the idea!
1/2 cup toasted slivered almonds (optional)

Beat egg whites until soft peaks form. Continue beating while adding sugar slowly, 1 tbsp at a time. Add vanilla and vinegar. Beat until very stiff. Place parchment paper on a cookie sheet and spread mixture in a circle, slightly smaller than desired size. Bake 1 hour at 275F. Turn oven off and leave meringue in oven overnight to dry. Peel off paper. Top with whipped cream, fresh fruit and toasted almonds



i like to whip the egg whites in my kitchen aid, as the whipping process can take 10-15 min. Make sure your bowl is pristine clean to ensure the whites whip firmly.



Add the sugar slowy...patience is the key!



Your meringue is ready when stiff, glossy peaks form



Spread on parchment paper...don't use wax paper...i've gone down that road..and eating scraps of wax paper is not optimum!



The finished meringue will be a very light gold color. Leave it in the oven overnight to allow the meringue to completely dry out.



Ready to be "dressed"



Ready to prepared when cutting, it's hard to keep it super pretty, but guests never seem to be deterred!

The Kiwis/Aussies definitely got this one right!