By: The Food Hunter

Pavlova is the ultimate dome shaped meringue-like dessert. It has a crisp exterior and a soft, light inside, typically topped with fresh fruit and cream. The name pavlova is derived from a dessert that was made for the ballerina, Anna Pavlova who was performing around the world in 1926. To this day the exact person to bake the first pavlova or the exact place where it was made is still unclear. However, none of that matters as pavlova is one of the most-loved desserts out there…dare we say, even more so than chocolate cake? Well maybe not but it sure is a close second.

Classic Fruit Topped Pavlova From Zoe Bakes

Ingredients

• 150 g egg whites ~ about 5 egg whites at room temperature
• 1 pinch of kosher salt
• ⅛ tsp cream of tartar
• 3 Tbsp cold water
• 1¼ cups (250g) superfine sugar
• 1 tsp vinegar white wine
• 1 tsp vanilla extract or extract of your choice
• 1 Tbsp plus 1 tsp cornstarch
• creme fraiche
• fresh fruit

Directions

1. Preheat oven to 250°F.

2. Trace a 8-inch circle on a piece of parchment and set it in a baking sheet.

3. Whip the egg whites and sugar together, until medium-stiff peaks form. Adding sugar 1 tablespoon at a time. This should take approximately 15 mins.

4. Add cream of tartar and whip until peaks become stiff. Another 5 minutes.

5. Fold in the extract of choice, vinegar and cornstarch.

6. Mound the meringue into the circle on the parchment. Use a spatula to create the design in the meringue

7. Bake for 90-120 minutes or until the meringue starts to turn a very pale tan color. Turn off the oven (don't open the door), and let the meringue sit in the cooling oven for at least 2 hours, but it can be stored like this over night.

8. The center of the pavlova will collapse, that's ok. Once cooled top with whipped cream and fresh fruit.