Pavlova

I've been on a Summer fruit kick lately.  Nothing showcases the yummy berries and gorgeous fruits together like a Pavlova.  I grew up eating these. Lucky me!  The were always so prefect and yummy that trying to make one myself seemed really intimidating.  But going the rest of my life without Pav whenever I wanted is way worse than any recipe could be.



Pavlova

4 egg whites at room temperature 
1 cup castor (or baker's) sugar
1 tablespoon corn starch
1/2 teaspoon vanilla
1 teaspoon white vinegar 
Your choice of fresh fruit

1.  Preheat oven to 400F.  
2. Line cookie sheet with parchment paper.  Spray and dust with extra corn starch.  Use finger to outline serving dish in corn starch (thanks for the tip, Mum!).
3.  Cut up fresh fruit.
4.  Beat egg whites until stiff.  Begin adding sugar one tablespoon at a time.  Beat until stiff and glossy.
5.  Mix cornstarch, vanilla, and vinegar.  Immediately fold into egg whites.  Form meringue to fit just inside your corn starch guide.
6.  Drop oven to 275F and bake for 1 1/2 hours.
Let cool.  Top with whipped cream and fresh fruit.  I had kiwis and strawberries on hand.  Add any kind of berry and passion fruit if you can get your hands on one!

There's a big debate among Australia and New Zealand about who invented the Pav, named for Russian ballerina Anna Pavlova.  I don't care who made it.  As long as it's in my fridge waiting for me at all times, I'm happy!