Haley Herridge was in college the first time she ever had pavlova. Her roommate's father was from New Zealand and whipped up the fluffy treat for the eager students. Over the years, Herridge has perfected the sweet treat, making pavlova a star dessert in her family. So much so, it serves as her husband's birthday cake. Herridge says, "There are so many ways to serve and decorate pavlova, making it the perfect special dessert for holidays or celebrations."
Ingredients:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1/4 tsp cream of tartar
- 1 1/2 tsp cornstarch
- 1 pint heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- raspberries, blueberries, blackberries, pomegranate seeds, mint leaves
Directions:
- Preheat oven to 300°F
- Line a baking tray with parchment paper.
- In the bowl of an electric mixer, beat egg whites, cream of tartar, and corn starch until soft peaks form.
- Gradually add the sugar, 1 Tablespoon at a time. Once all the sugar has been added, keep mixing until meringue has formed strong, stiff peaks with a glossy look. It will take at least 8 minutes.
- Spoon pavlova in the shape of a wreath using an ice cream scoop onto the tray, then use a spatula to smooth the dollops together.
- Place the pavlova in the oven and immediately drop the heat to 200 degrees, and bake for 90 minutes, until shell is firm.
- Once cooked, turn oven off and leave pavlova to completely cool inside the oven, at least 1 hour.
- Whip one pint of heavy cream in the mixer with 1/2 cup of powdered sugar, 1 tsp of vanilla until cream is thickened to liking.
- Top with fresh whipped cream, fresh fruit, pomegranate seeds, and mint leaves for a festive look. A powdered sugar dusting also works.
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