Pavlova

This is by far one of my top three favorite desserts to make. It’s relatively simple, naturally gluten free, and an all around crowd pleaser. I never add sugar to my whipping cream as it would make this dessert way to sweet. The key is the temperature- you start your oven off at a very high temp and once you have placed your pavlova into the oven you are going to drop that temperature by a 100 °F.

This recipe will make one large pavlova or three small ones.

• 4 egg whites

• 1 cup sugar

• 1 teaspoon vanilla

• 1 teaspoon white vinegar

• Seasonal fruit of your choice

• Heavy whipping cream

Preheat the oven to 410 °F. In a standing mixing bowl add the egg whites and mix at medium to high speed, gradually add the sugar. Once the sugar is all in add the vanilla and white vinegar. You should have very white, glossy, stiff peaks. Once the pav has reached this consistency, place on a baking sheet with parchment paper. Place in the oven and IMMEDIATELY DROP THE HEAT TO 310 °F. Bake for one hour.

When the hour is up, turn the heat off but do not open the door. Let the pav sit in the oven for 10 more minutes. You will see that your pavlova has doubled in size.

This will make three medium size pavlovas or you can make one large one. I top mine with whipped cream; when I make my whipped cream, I do not add sugar—only a teaspoon of vanilla.