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.