This is a dessert that New Zealand is famous for. It is like a meringue but it is the form of a cake and has a softer texture inside. It basically has a meringue crust with a more marshmallow texture in the middle.
A recipe for pavlova definitely varies depending on the person, but this is one I found that works.
- 4 large egg whites (1/2 cup) at room temperature
- Pinch of salt
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 teaspoon distilled white vinegar or cider vinegar
- 1 teaspoon vanilla extract or vanilla flavoring (certified kosher for Passover; see Notes)
- 1 cup whipping cream
- 3 cups sliced strawberries (15 oz.)
- 1 cup sliced peeled kiwi fruit (8 oz.)
- 1. Preheat oven to 250°. Trace an 8-in. circle on a piece of parchment paper with a pencil. Place it pencil side down on a baking sheet.
- 2. Put egg whites and salt in a large, very clean bowl. Beat with a handheld or stand mixer on high speed (preferably with whisk attachment) until foamy. Gradually add 1 cup sugar, a few tablespoons at a time, beating well after each addition, until stiff, shiny peaks form (4 to 5 minutes). Beat in vinegar and vanilla just until blended.
- 3. Mound meringue onto traced circle on baking sheet, spreading to fill and mounding edges slightly higher than center.
- 4. Bake until meringue is firm and pale golden brown, about 1 1/2 hours. Crack oven door and let pavlova cool completely, about 2 hours more. Carefully remove from baking sheet and transfer to a platter (it's normal for crust to crack a little).
- 5. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in remaining 2 tablespoons sugar.
- 6. Just before serving, top pavlova with whipped cream, strawberries, and sliced kiwi fruit. Cut into 8 wedges.
This recipe was found at myrecipes.