I’d like to credit fellow blogger Wendy over at Table for 2 … or More for this lovely photo of Strawberry Pavlova. You have to be careful these days when using other people’s photos, and I don’t want to get sued.
If you’ve never tasted Pavlova, you haven’t lived. A word of caution – it’s SWEET. For those born with a sweet tooth (like me) this is a good thing. But some people prefer their desserts a little tart or forgo dessert altogether, something I find difficult to do.
This particular recipe is my daughter’s favorite, and I make it for her birthday every year. Nothing else will do. It’s not that hard to make, but you can’t whip it up at the last minute, so a little planning is in order. Enjoy!
Pavlova To Die For
4 egg whites
1 cup sugar
1/2 tsp vanilla
1 tsp vinegar
2 cups whipping cream, whipped
1/2 cup slivered almonds
fresh strawberries, raspberries and/or blueberries
Whip egg whites until they form peaks. Gradually add sugar, vanilla & vinegar. Continue beating until very stiff. Spread on a parchment paper lined cookie sheet, forming a circle about 9″ in diameter. Bake in a 275 degree oven for 1 hour. Turn oven off and leave in for 3 hours to dry. (As the meringue dries, it will spread out and form a larger circle). Once cooled and just before serving, top with whipped cream, fruit and slivered almonds.
You’re invited to stop by the following blogs for more delicious recipes:
Italian Sausage and Vegetable Soup by Moira Keith
Where did the Peanut Go? by Selena Robins
The Besto Pesto Biscuits by PG Forte