One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Sunday, February 22, 2009


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!


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


Linda said...

Just beautiful...
Beautiful Pic!
I could eat that baby right now for breakfast!

MaryBeth said...

Fabulous looking picture, so colorful and it looks like it would taste great.

Martha said...

I think of pavlovas as healthy -- it is after all eggs, milk and fruit! Lovely picture. Just don't make it on a rainy or stormy day -- I had heard that, thought it an old wives tale and ended up with baked marshmallow!

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