Pavlova (New Zealand)

There is controversy over whether pavlova originated in New Zealand or Australia. Either way, it is a scrumptious dessert. This recipe for Pavlova, made with a meringue shell, whipped cream, and fruit, is one of New Zealand's national desserts. It is not only beautiful to look at, but also a wonderful mix of flavours and textures. When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease, egg yolks, or eggshells. In fact, the success of the meringue depends on it. To get more volume, it's necessary to ensure the egg whites are at room temperature before beating them. Pavlovas have a habit of deflating and forming cracks when you open the oven but don't be disheartened. Just make some extra whipped cream to fill in any holes if this happens. It will still be a spectacular dessert. A variety of fruit can be used, including berries, kiwi, and bananas. If you use bananas in the topping, toss them in lemon juice to stop them from oxidizing or turning brown.

3 egg whites
3 Tbsp. cold water
1 cup caster sugar
1 tsp. vinegar or lemon juice, freshly squeezed
1 tsp. pure vanilla extract
3 tsp. cornstarch
1 cup whipped cream

Topping:
raspberries and/or strawberries, chopped
shaved chocolate
sliced almonds

Preheat oven to 300°F (150°C).

Using an electric stand mixer beat egg whites until stiff. Add water and beat again.
Add sugar, a little at a time while still beating. Add in the vinegar or lemon juice, vanilla and cornstarch while still beating. The meringue should be stiff and glossy.

You can make 6 individual meringue nests or 1 large meringue the choice is yours. I think they stay together better as individual servings. Put parchment paper down on a baking tray and make 6 (4") circles or 1 large 9" circle.

Smooth the top of each and you can even make a slight depression using the backside of a spoon to make room for the cream and fruit toppings.

Bake the meringue for 45 minutes.

Leave it to cool completely in the oven with the door ajar.

Put your pavlova on a serving dish and finish with cream, fruit topping, chocolate and nuts. Serve immediately.

Makes one large or 6 small pavlovas.