Pavlova

I first encountered this dessert in Australia. There is some debate whether it was created in New Zealand or Australia, but rivalries aside, there is no question it was named after Anna Pavlova the Russian ballerina.

It's basically an egg white/meringue cake, which is light and crunchy, that you top with whipped cream and fresh fruit. It' s lovely for a hot summer day.

Here is the basic recipe, but you can easily double it.

4 egg whites
pinch of salt (optional)
1 cup caster (superfine) sugar - you can use regular sugar, but it turns out slightly gritty
4 tsp cornstarch
1 tsp white wine vinegar
flavoring of your choice - for example, one teaspoon of vanilla, coconut, or almond extract; 3 tablespoons cocoa powder; or 2 tablespoons strong brewed coffee

Preheat the oven to 350 degrees F

Line baking sheet with parchment or waxed paper. Using a small baking dish (8 or 9 inches) draw a circle on the parchment paper.

Using beaters, whisk the egg whites and the salt until peaks form. Then beat in the sugar one tablespoon at a time, until meringue is stiff and shiny. Sprinkle over the cornstarch, vinegar, and flavoring.

Mound on the baking sheet inside the circle, then flatten the top and smooth the sides. Place in the oven and IMMEDIATELY reduce the heat to 300 degrees F.

Cook for 1-1/4 to 1-1/2 hours. It will have risen and cracked on the top and the sides. If it's not dry and crispy on the outside, bake a bit longer.

Once done, turn off the oven, open the door and leave it to cool. (Often I will bake this just before bed, and then leave the oven door open all night. This allows the meringue to cool, but not too quickly.)

The meringue WILL fall and not just a little, but a lot. Don't feel bad; it just adds character to this yummy dessert.

Slice the fresh fruit and sprinkle with sugar so a natural syrup forms.

Before serving, top the meringue with non-dairy whipped cream or non-dairy Swedish cream (see recipe below), and top with fresh fruit. Voila, Pavlova!

I made a double recipe for a friend's birthday and it served more than 30 people. I made a chocolate Pavlova, coffee flavored non-dairy Swedish cream, and topped with fresh strawberries and black berries. Everyone raved about it! (And no one knew it was dairy-free!)