A while back I promised my friend Maureen from orgasmic chef that I was going to make a Pavlova and dedicate it to her. She loves Pavlova and I kept telling her that Pavlova has been on my “must try” list forever. Well, it no longer is! and I have to say, I can’t blame Maureen for loving it so much!

Eating Pavlova is like eating clouds, only these clouds come with a crystal lining not a silver one! The outside of the Pavlova is crisp and crunchy while the inside is soft and marshmallow like. To perfectly compliment the meringue clouds, the topping is a combination of velvety cream and fruits. The fruit topping not only adds a beautiful color and makes for an elegant presentation but they also help balance the sweetness of the meringue and the richness of the cream.

If you have never made pavlova before, I strongly urge you to. It is really easy to make, very elegant and a  true treat for the senses.

One year ago:A wake up call “Alton Brown Whey Pancakes”

Two years ago:Focaccia bread with rosemary, olives and cherry tomatoes

Pavlova

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon vinegar

2 teaspoons corn starch

Topping

1 pint heavy cream

Preheat oven to 180 degrees C

Line a baking sheet with parchment paper.

Draw a 9-inch circle on the parchment paper.

In a large bowl, beat egg whites until they hold soft peaks.

Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy.

Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers

Gently fold in vanilla extract, lemon juice, and cornstarch.

If you are worried about the meringue sticking to the parchment, sprinkle the parchment with a little corn starch

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Place the pavlova into the oven, immediately lower the heat to 150 C

Bake for 1 hour.When it’s ready it should look crisp around the edges and on the sides and be dry on top

Turn the oven off at the end of the cooking time and open the door slightly then leave the meringue in it until it completely cools this will prevent the meringue from cracking

In a small bowl, beat heavy cream until stiff peaks form; set aside.

Remove the paper, and place meringue on a flat serving plate.

Fill the center of the meringue with whipped cream, and top with fruit slices and drizzle with strawberry syrup