by Heather Harris-Brady
This is what I typically make for Easter dessert. Again, the nest thing – besides, it’s nice and light so you get up from the table feeling decidedly more springy. The general rule for pavlova meringue is 1/2 c. sugar to 2 eggs, but I cut that down a little bit usually.
This dessert was created in honor of Anna Pavlova, the ballerina.
Pavlova, Makes 8 individual desserts or one large
4 egg whites
1/2 c. granulated sugar (superfine if you have it)
1/3 c. powdered sugar
1 T. cornstarch
1 t. vinegar
1 t. white vanilla
3 c. whipped cream
4 c. clean, fresh fruit of your choice in bite-size pieces
Preheat the oven to 250. Beat the egg whites until they form soft peaks. Gradually add the granulated sugar. Continue beating until they are stiff and dry.
Mix the cornstarch and powdered sugar together. Fold it into the meringue along with the vinegar and vanilla.
Lightly grease two cookie sheets and form individual meringue nests. You can pipe them too if you like.
Turn the oven down to 200 and add the meringues. Bake for 45 minutes to an hour until they are light and nearly dry. If you make them ahead you can shut the oven off and just leave them there overnight.
Just prior to serving, plate the pavlovas and top them with one scoop of cream. Add 1/2 c. of fruit to each and top with another spoon of cream. Serve immediately.