Amazing Pavlova

Egg whites should be like shaving cream consistency.

Baked Meringue

Add berries or any fruits you  like!

Adding my Oz food finds, canned passion fruits on top of lightly sweetened whipped cream!

So light and heavenly and less guilt. Its just wonderful!

Favorites fruits on top!

F

A layer of  slightly sweetened fresh whipped cream for the first layer!

The family took a recent trip to Australia and sampled the national dessert dedicated to the Russian ballet dancer, Ana Pavlova, inspired me to create this dessert at home. I brought home one of my Australian food finds, canned passion fruits in syrup. Any fruits in season would make a good topping for this dessert as well. For example, you could use pomegranates and cranberries for a Thanksgiving/Christmas dessert. The cake is very light and refreshing, but not too eggy for my taste buds. The combination of the sourness of the passion fruit and lightly sweetened whipped cream makes this a hit!

6 egg whites (no specks of yolks at room temperature)
1/8 teaspoon cream of tartar
1 cup white sugar
1 tablespoon corn starch
2 teaspoon distilled white vinegar
1 1/4 cups heavy whipping cream,chilled
1 teaspoon pure vanilla extract
2 teaspoons confectioners sugar
Any seasonal fruit
1 small can of passion fruit in syrup or any canned fruits

1. Preheat oven to 400 F (205 C). Grease interior of 8" spring form pan and dust lightly with cornstarch.
2. Beat egg whites using a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease or even a speck of egg yolks. Combine cream of tartar, white sugar, and cornstarch and gradually beat into egg whites. Sprinkle vinegar over egg white mixture and fold in very gently.
3. Pile meringue into prepared pan. Spread to all sides leaving a slight depression in the center. Place in preheated oven. Close the oven door and immediately turn oven down to 250 degrees F(120C). Bake for 75 to 90 minutes. Open oven door, but leave the meringue in the oven for 15 minutes. Remove meringue in a draft free spot. Very carefully remove the rim of spring form pan and a allow meringue to cool completely. There might be a slight sinking in the center. Carefully remove meringue from the base pan and place on the  serving platter.
4. Whip cream with vanilla extract and confectioners sugar until thick and firm. Gently spread over meringue.

5. Spread canned passion fruits on top of the whipped cream and arrange sliced fruits in the design of your choice. Chill until ready to serve.

-For this recipe, I am using a cheesecake pan to achieve a tall meringue shell and ease of removing it from the pan.