Pavlova

For some reason I had always found meringues intimidating. They just seemed too light and delicate to recreate at home, well successfully anyway. I felt that meringues, and pavlovas by extension, should be relegated to restaurants. But of course, Room for Dessert had another plan for me.

I honestly can't believe I waited this long to make meringues. They are so impressive, but they couldn't be much simpler to make. I made the batter in a matter of minutes, and the rest of the preparation for the meringues was totally mindless. Let's not forget the fact that they were pretty tasty too.

The meringues were crisp and sweet. The raspberry sorbet brightened the pavlovas and tempered the sweetness of the meringue. Although my dad picked most of the fruit off, I thought it added another dimension to the dish and welcomed the tartness and freshness it brought.

Pavlova
Serves 4
Adapted from Room for Dessert


3 egg whites, at room temperature
Pinch of cream of tartar
2/3 cup sugar
1/2 teaspoon vanilla extract

1 pint Strawberry Mango Sorbet
1/2 cup heavy cream, softly whipped
2 cups tropical fruits

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Whip the egg whites until frothy, add the cream of tartar and continue whipping until they form soft peaks. Continue to beat, as you add the sugar. Add the vanilla and whip at high speed until the meringue is shiny and forms stiff peaks. Drop the meringue in five equal mounds onto prepared baking sheet. Roughly flatten the meringues with the back of a spoon and make a depression in the center. Dry the meringues in the oven for 1 1/2 hours. Turn off the heat and leave the meringues to dry for another hour. Cool the meringues completely and serve with sorbet, whipped cream, and fruit.

More Pavlova Recipes

Strawberry Rhubarb Pavlova

Cranberry and Vanilla Pavlova

Pavlova with Lemon Curd and Berries