The dessert is said to have originated in Australia from a Perth chef Bert Sachse in the 1930s, although New Zealanders have a similar dessert that was known there around the same time. His employers named it Pavlova because it was considered to be light like the dancer.
I had the opportunity to try this recipe several years ago when my nephew made it after returning from a church mission in Perth. It’s delicate and delicious!
Ingredients:
4 egg whites
1 C. superfine sugar
1 Tbsp. cornstarch
1 tsp. white vinegar
1 1/4 C. heavy cream
2 tsp. pure vanilla extract
1 Tbsp. powdered sugar
Directions:
Preheat oven 250 F.
Cover cookie sheet with parchment paper, mark a 7 inch circle in the center (turn the drawing so it’s underneath).
Beat egg whites with electric beater in clean dry bowl, beat until soft peaks form, and add superfine sugar a tablespoon at a time, dissolving between additions. (Best way to test, rub between fingers, if it feels gritty and not dissolved, beat more).Beat in vanilla. Sift cornstarch over the meringue and add teaspoon of vinegar and fold in.
Scoop onto the parchment paper (on cookie sheet) with spatula, spreading meringue inside the circle and shaping into a cake-like shape with outer ridge slightly higher (to contain the fruit). Place in oven and bake for an hour to an hour and 15 minutes. It will dry out slowly and there might be some cracking, with a marshmallow center. Turn off oven, let Pavlova cool completely with oven door open.
Top with whipped cream and fruit slices (such as kiwi, strawberry, mandarin orange) and/or berries, or with a fruit sauce.
Tip: If you have trouble finding superfine sugar, place granulated sugar in a food processor for about a minute.
Here's a link to a Joy of Baking video which shows the process:
http://www.youtube.com/watch?v=98IV1k7DXXc
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