Pavlova (Irish)

Pavlova is a favourite Irish dessert, with fresh fruit and whipped cream used to decorate a meringue base. It’s crisp, sweet crust contrasts deliciously with a soft, light center. Pavlova was created in either Australia or New Zealand in the 1920's to commemorate a visit by Anna Pavlova, the famous Russian ballet dancer. A taste for this delicate dessert spread throughout the United Kingdom and it’s commonwealth and was passionately embraced by the Irish.

1 tsp. cornstarch
⅛ tsp. sea salt
1 cup granulated sugar
4 egg whites
1 tsp. white vinegar
1½ tsp. pure vanilla extract
1 cup heavy cream
2 cups strawberries, rinsed, hulled, and sliced

Garnish:
fresh mint

Preheat oven to 250°F (120°C/100°C fan, Gas Mark 0.5). Line a baking sheet with a 12" square of parchment paper.

In a small bowl, combine the cornstarch, salt, and all but 2 Tbsp. of the sugar. Mix well. In a large bowl, beat the egg whites with the vinegar and 1 tsp. of the vanilla until frothy. Gradually beat in the sugar mixture and continue beating until stiff, glossy peaks form.

Pile the meringue onto the prepared baking sheet and spread to form a 9" round, heaping up the edges a little to form a rim.

Bake until meringue is dry and firm, about 1¼ hours.Turn the meringue carefully upside down on a wire rack. Let cool for 5 minutes, then gently peel off the paper.

In a deep bowl, with electric mixer on high speed, whip cream with remaining 2 Tbsp. sugar and remaining ½ tsp. vanilla until stiff peaks form.

Spoon the whipped cream into center of the meringue and top with sliced berries.

To serve, slice and garnish with fresh mint, if desired.

Makes 10 servings.