Pavlova

This adaptation of How To Eat's pavlova is meringue taken to a whole new level. The topping of whipped cream makes the center decadent and almost marshmallow-y. Fresh berries and kiwi make this dessert... healthy?? Well, maybe not. But it does add beautiful color!

Pavlova

4 egg whites (room temperature)

pinch of salt

1-1/4 cups sugar

1-1/2 teaspoons cornstarch

1 teaspoon white wine vinegar

1/4 teaspoon vanilla extract

1-1/4 cups whipping cream

1/4 cup confectioners sugar

Assorted berries, diced fresh fruit

Preheat oven to 350 F. Line baking pan with parchment paper.

Beat egg whites with pinch of salt until foamy. Add sugar to egg whites, beating in 1/4 cup at a time, until whites are shiny and stiff peaks form. Fold cornstarch, vinegar, and vanilla extract into beaten whites. Place on lined baking pan in circular shape, smoothing sides and top. (This time, I actually made 3 smaller pavlovas instead of 1 large one.) Place in oven and immediately reduce oven temperature to 300 F. for 1 hour. At the end of the hour, turn oven off and leave meringue in oven until completely cool.

Whip cream with sugar until soft peaks form. Add to top of meringue. Place berries and diced fruit over whipped cream and serve.

Source: Adapted from Nigella Lawson's How to Eat, copyright 2002