Pavlova consists of one or more meringue layers sandwiched and/or topped with whipped cream and fruit. The dessert was created and named in honour of the Russian ballerina, Anna Pavlova, who toured Australia and New Zealand in the 1920’s, however the jury is still out on whether an Aussie or Kiwi can be credited with the first recipe.
You can use fresh Ontario strawberries and/or berries when in season; tropical fruit like pineapple, mango, kiwi and starfruit work well in the winter months. Chopped up chocolate bars such as “Skor” can also be substituted for a chocolate version.
Summer Pavlova Recipe
- 4 large egg Whites at room temperature
- 1 cup Sugar
- 1 1/3 tsp White vinegar
- 1 tsp Pure vanilla extract
- 1 1/3 tsp Water
NEEDS TO ASSEMBLE
- 1 cup Heavy whipping cream 35%
- Sugar and vanilla to taste
- Sresh fruit of your choice
- Preheat oven to 400°F
- Beat egg whites until really stiff. Then add all other meringue ingredients and beat again until stiff.
- Line 2 baking sheets with lightly greased parchment paper.
- Divide meringue in half and form two, 9 inch circles about the same size (one for each cookie sheet).
- Place meringues in the oven and immediately turn off oven. Leave meringues in oven over night (I suggest that you attach a note on the oven that says “do not turn on!”)
- In the morning, remove the meringues from oven and loosen from parchment paper. Whip heavy cream until soft and billowy, adding sugar and vanilla to taste. Spread ½ of the whipped cream onto one disc of meringue, and top with ½ amount of fresh fruit. Place 2nd meringue on top, spread with remaining whipped cream and fresh fruit. This can be made in the morning for serving at dinner.
- ~ The meringue needs to be made one day in advance of serving.