Named after Russian ballerina Anna Pavlova, this simple and sublime confection is a delicious solution to the problem of those slightly over-ripe summer berries you have languishing in the back of your fridge. In under fifteen minutes, you have whipped farm-fresh egg whites to dazzling peaks, and assigned your bounty of berries to a worthy fate – dusting them with sugar, and sprinkling them with whatever essence you can find. (An eau de vie is ideal, but any liqueur or brandy will do.) The result is elegant and ephemeral, a classic and practically effortless dessert.
pavlova
4 egg whites at room temperature
¼ tsp salt
¼ tsp cream of tartar
1 cup granulated sugar
4 tsp cornstarch
2 tsp white wine vinegar
1 tsp vanilla extract
1 cup whipping cream, chilled
2-3 cups berries sprinkled with sugar, a tablespoon of liqueur, and left to stew for at least an hour
Preheat oven to 275 ˚F.
Beat egg whites, salt, cream of tartar together until whites hold a stiff peak. Beat in sugar, a few tablespoonfulls at a time, until mixture is stiff and glossy. Beat in cornstarch, then vanilla and vinegar.
Butter and flour an 8-inch cake pan.
Bake in pan for 1 to 1 ¼ hours or until meringue is firm and slightly browned.
Turn off the oven and slightly open the door until it has cooled completely. Just before serving, top with whipped cream and berries.
Oh my lord, hold me back. That looks magnificent. Could probably make this low-carb by using Splenda for the sugar, and replacing the liqueur with vodka – Pavlova Romanoff? Thanks, guys, I’ve got to do this!
It really is very, very easy. And super yummy. I love the low-carb idea.
OK, I can’t read this blog anymore… I’m getting fat!!!
Wow, so gorgeous! I love the baked peaks.
Yum, I think I just gained a pound.