Mama Makes Pavlova

Pavlova is a fruit salad 'cake'. A delightful combination of soft meringue, billowing whipped cream and mounds of fruit, this is one of my favourite desserts. It is a taste treat in every mouthful. New Zealanders say they invented it, while Australians say they perfected it. Either way, it is delicious, and you will enjoy it very much. I've been making it for years - even before I met my Aussie Husband. Follow this link to learn more about the history of pavlova.

Ingredients

4 large or extra-large egg whites
1/4 tsp. salt
3/4 c. granulated white sugar
1/4 tsp. cream of tartar
1 Tbsp. almond liqueur or 1 tsp. almond extract
2 c. whipping cream
1/2 c. icing sugar
A combination of fresh "tropical" fruits: kiwi, strawberries, mango, kiwi, pineapple, banana, grapes, peaches, etc. The strawberry/mango combo is my favourite, but the choice is yours.

The recipe makes four to six generous servings, but the pictures below show it doubled. I have tripled this recipe on occasion to serve a large group of guests. It always works but can get difficult to handle because of the volume. Make sure you have a mixer and mixing bowl large enough.

Preheat the oven to 275 F or 140 C. Set out 'cut to size' parchment paper onto a baking sheet.

Combine the egg whites and salt. 

Beat with an electric mixer at high speed.

Beat until soft peaks just start to form.

Continue to beat the egg whites on high speed, while slowly adding the granulated white sugar and cream of tartar.

Continue beating while adding the almond flavouring. (This is the secret ingredient that gives my pavlova its unique taste and melds all the flavours together).

Beat until the egg whites are stiff and glossy.

Gently spoon the meringue onto the prepared parchment paper.





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Let the pavlova base cool completely, then whip the cream.

Gently push the meringue into a pie shape or a square. When I make a large one like this, I make it rectangular for easier cutting. Make sure the meringue is about 2 inches thick. Create higher peaks around the edges, so it is like a bowl.

Add the icing sugar and vanilla (optional). Whip until stiff. 

Bake for 3/4 to 1 hour, making sure it doesn't get too brown. Reduce heat to 200 F (85 C) and bake for 20 more minutes. Turn off the heat and let the pavlova sit in the oven for 1 1/2 hours or overnight. Keep the heat inside the over by not opening the door.

Spread the stiffly whipped cream over the cooled pavlova base.

Top with layers of mixed fruit. 

Top the last layer of fruit with  passion fruit sauce (optional). I'm not sure if it's available in North America. If you've found it somewhere, please let me know.

Voila. Perfection.

Cut yourself a slice of heaven.

Enjoy!

​That's it for now. Have yourself the best day!