We have always been a very international family. When I was a teenager we hosted a student from New Zealand for a year, I now refer to her as my Kiwi Sister Courtney, we used to call her Shorty because she is about a head short than anyone in my family 😉 She developed a severe Nutella addiction, but that is for another post 😉 What Courtney also introduced us to was a typical Aussie/Kiwi dessert named Pavlova. A large meringue blob covered with cream and fresh fruit. The recipe was modified from the one of BBC Good Food.
A crunchy sweet and fresh summer dessert
- 4 egg whites
- 200g very fine sugar sugar
- 1 tsp cornflour
- 1 tsp vinegar
- 1 tsp vanilla sugar
- 400g heavy whipping cream
- 2 cups fresh raspberries, strawberries, and blueberries
- Preheat the oven to 160C/320F.
- Whisk the egg whites on medium high speed until stiff and glossy peak just occur.
- Gradually mix in the sugar, one iddy bit at a time. Keep whisking until the peak become more and more stiff.
- Now gradually add the corn flour, then the vinegar.
- Spoon the meringue onto a parchment paper lined cookie sheet. Turn down the oven to 120C/250F and bake for an hour and a half.
- Turn the oven off, open the oven door slightly and let cool completely in the oven.
- Whip the heavy cream and vanilla sugar to stiff peeks.
- Peel parchment paper off the pavlova and place on a cake stand, cover with dollops of heavy cream and decorate with washed fresh berries.
This is a perfect summer party dessert, you could even think about making it in individual sized mini pavlovas.
What is your favorite summer dessert?