What pavlova dreams are made of. Who am I kidding, I dream of all foods equally 😉
But seriously, I talked about this before and I’m telling you if you make one dessert make this! It only takes a few ingredients and the whole point is it looks imperfect. I promise you’ll impress your family and friends when you make this one….and might I say the perfect Easter dessert. Top it with whatever fruit you like. And when I’m feeling extra festive, I’ll pop some mini eggs on top as well😉
You can make the meringue ahead of time and it even keeps well in the freezer so all you’d have left to do is whip some cream and slice some fruit.
- 6 egg whites, room temperature
- 1 tsp white vinegar
- 2 1/2 tsps cornstarch
- 1 tsp vanilla paste or vanilla extract
- 1 1/4 cups sugar
- 2 cups whipping cream or coconut cream
- 2 cups fresh fruit, sliced
Preheat the oven to 350 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cornstarch and vinegar. Gently fold everything until the cornstarch is thoroughly mixed in.
Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300º and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the meringue cool completely.
When you're ready to serve, invert on to a big, flat-bottomed serving platter. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over your choice of fruit. You can also top with shaved chocolate, coconut flakes or mini eggs for an easter celebration.
Makes 10-12 servings.