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!

  • Greetings from New Zealand!
    I’m delighted to see you enjoying making the Pavlova, which looks totally delicious. We NZ’ers are adamant that we invented the pavlova. Our Australian cousins seem to think they did, but its a friendly argument. The name comes from Anna Pavlova the famous Russian ballerina. She came to this part of the world to dance and a couple of creative NZ women made a big meringue in her favour, because it emulated the short tutu that ballerinas wear. Ladies in NZ all used to make pavlova’s, but these days not many do because another clever Kiwi started up a pavlova baking company and we can all buy perfect pav’s at a very reasonable price.
    I’m in my 60’s and have only ever tried to make a pav, once (in my 20’s). It was dreadful and I never tried again. Thanks for the memories.

  • Pam Ratzlaff

    Julie..that is most interesting! Back MANY years ago when I was 18, I was in Australia and was led to believe that the Aussies created pavlova, so it’s good to know the truth 🙂 I love the whole story behind it. Don’t give up on trying to make it…it’s incredibly easy!

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