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Peggy's Pavlova

 My dear friend Peggy Spear began traveling early, as she was a diplomat’s daughter. While in New Zealand, she tasted this exquisite dessert. It is delicious.

Preheat oven to 300°F.


  •  4 egg whites at room temperature
  • Pinch of fresh cream of tarter (optional)
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 1 1/2 tsp. vanilla extract (divided)
  • 1 tsp. white vinegar
  • 1 Tbs. cornstarch
  • 1/2 cup and 2 tsp. superfine sugar
  • 2 cups whipped cream (see note below for instructions)
  • Fresh raspberriesn or blueberries
  • 1 Tbs. strawberry or plum jam, optional


  • Place parchment on a jelly roll pan.
  • In a large bowl beat egg whites with cream of tartar and salt until stiff peaks form.
  • Gradually add granulated sugar, one tablespoon at a time, while continuing to beat.
  • When all the sugar has been incorporated, add 1 tsp. vanilla, vinegar and cornstarch.
  • Beat until very stiff, and fold in superfine sugar.
  • Shape into a circle with peaks on the prepared jelly roll pan.
  • Bake ten minutes at 300°∆; turn the oven down to 200°∆ and bake 1 hour and
  • 20 minutes.
  • Turn oven off and let the Pavlova cool for 30 minutes. Keep at room temperature.
  • When ready to serve, spread the Pavlova with whipped cream and fresh berries. I add small dollops of homemade plum or strawberry jam for additional flavor.


To whip cream, it helps to refrigerate your beaters and bowl. Pour whipping cream into a medium-sized bowl. Using a hand mixer, beat on high until stiff peaks form. Add 2 tsp. of fine sugar along with 1/2 tsp. vanilla.