While walking frantically through the grocery store, after work yesterday, searching for a delicious dessert inspiration to hit me, (We were having some friends over in a few hours (freaking out!) and they were bring the entree and I was doing salad and dessert) I came across the berry section of the produce aisle and what do you know, all the berries were on sale. Hallelujah! Berries…something with berries. Boom! It hit me. Pavlovas!
I stumbled upon this gem of a dessert a few years ago, when it struck me as unique and genius. I love meringue, right, and a pavlova is like a meringue crossed with a….a marshmallow…and I love marshmallows too, so naturally when I discovered how the two could become one, I was doomed. It gets better. The top of this miraculous ballerina cake is loaded with whipped cream and fruit. Berries by the quart. It’s so light and fresh, you can literally eat a whole half of the cake and feel justifiable.
Pavlovas are named after the Ballerina Anna Pavlovna Pavlova, supposedly created in New Zealand, or Australia by argument, in honor of the beautiful Anna.
It’s a very fitting tribute. The crisp flaky outer shell of the “cake” is delicate and ruffled like a tutu, and the center is moist and fluffy like a cloud. One bite and I feel like I could pirouette through the kitchen…stop me now.
Here’s what I did
Dinner, thanks to the very talented Lorraine, was a-ma-zing and dessert, thanks to Anna Pavlova, was just as satisfying
Here’s what you’ll need…
1 1/4 C sugar
6 egg whites
2 Tbsp Corn Starch
1/4 tsp. cream of Tarter
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp vinegar
Whipped Cream or Cool Whip
2 pints Bluebberies
1 pint Raspberrries
1 pint Blackberries
handful of Strawberries cut up
powdered sugar for dusting
Whip egg whites until frothy then add in tarter and salt. Whisk together sugar and cornstarch. add by the Tablespoon into egg whites on medium high speed. Once stiffer, add vanilla and vinegar. Whip to stiff peaks and make sure its not gritty, by rubbing a small amount between finger and thumb.
Trace an 8″ circle onto parchment and form meringue into a flattened volcano like shape within the circle. Bake at 300ºF for 1 hour and let it rest in the oven for 2 hrs or overnight. It may crack and fall as it cools…its ok.
Fill with whipped cream and top with berries.