Pavlova is a light and fluffy meringue dessert named after the ballet dancer, Anna Pavlova. Pavlova is traditionally decorated with fresh fruit and whipped cream, notably strawberries, peach slices, passionfruit, and/or kiwifruit. Another common topping in Australia is grated Peppermint Crisp, a chocolate bar with hard peppermint flavoring.
- 4 egg whites
- 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1-pint heavy cream
- 6 kiwi, peeled and sliced
- 1 punnet strawberries (sliced in half)
- 1 punnet of blackberries
- 2 passion fruit
Preheat oven to 300 degrees F (150 degrees C).
Line a baking sheet with parchment paper.
Draw a 9-inch circle on the parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake for 30 minutes. Cool on a wire rack.
In a small bowl, beat heavy cream until stiff peaks form; set aside.
Remove the paper, and place meringue on a flat serving plate.
Fill the center of the meringue with whipped cream, sprinkle the passion fruit pulp over evenly and top with kiwifruit slices, strawberries, blackberries
- Cook’s Note:
Other fresh fruit may be substituted for kiwi, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.
