This past winter, I attended a holiday party where, true to tradition, people brought along their favorite dishes to share. Bypassing the fruitcake, I found the pavlova, from an Australian dinner guest, strung amongst the assorted seasonal treats. Essentially a cake made of meringue, the Australian delicacy is topped with fruit and whipped cream, either piled on top or in its middle, with a softer inside than the average meringue. Although meringue is always a bit tricky and time-consuming, the end result is much simpler than it looks! Recipe below the pictures-enjoy!!
- 4 large egg whites
- 1 cup caster sugar
- 2 tsp cornstarch
- 1 tsp white vinegar
- 4 dl heavy whipping cream
- 2 tbsp sugar (I used confectioners’ sugar)
- Cherries in rum*
Preheat oven to 350 F.
1. To make the meringue, whip egg whites to soft peaks, then add the sugar a little at a time until stiff peaks form. Fold down the cornstarch and the vinegar until well blended.
2. Use a plate to trace a circle on a baking paper, then fill the circle with meringue. Make a small well in the middle for the filling. Turn heat down to 210 F and bake for about 1 1/2 hours. When done, leave in the oven to cool completely.
3. When ready to serve, whip the cream and sugar until soft peaks form. Fill the meringue with cream, spoon cherries over and sprinkle chocolate shavings on top.
*I’m not a fan of the rum taste, so I just substituted it for the juice of a few cherries.
Recipe courtesy of Call Me Cupcake