Life's a Stitch

It was Chuck’s birthday, something that doesn’t thrill him these days. His only wish for his day doesn’t involve favourite food except for Pavlova, the lighter than air Aussie dessert named for ballerina, Anna Pavlova.

Here is the inside. When hearing that it’s meringue like, some assume it will be dry and crispy when in fact only the outside has a crust, the inside is soft and delicious.

Pavlova history: my best ever, back when I didn’t reduce the sugar to make it “healthier”:

Grandson Rye at 3:

And now at 14:

The recipe

Ingredients:

 6 egg whites (without one smidge of yolk!)

1¼ C sugar

3t cornstarch

1t white vinegar

1t vanilla

Whipped cream (made from 1-2 C of cream)

Fruit for top – bananas, berries, kiwi

Preheat oven to 290 degrees F (a fully preheated oven will assure that there is no moisture present). Line a baking sheet with baking parchment. Draw a 10-11” circle on parchment.

Place egg whites in a large, dry mixing bowl. Beat until soft peaks form. Gradually add sugar beating thoroughly after each addition. Continue to beat for 4-10 minutes until sugar is dissolved. Fold in cornstarch, vanilla and vinegar.

Spread mixture onto circle marked on parchment. Shape evenly, running along edges and top with a flat bladed knife to achieve a smooth look. Run knife vertically up the edges all around (see photo). This is not only decorative but gives the Pavlova structure.

Bake 40 minutes until pale and crisp. Turn off oven and cool with oven door ajar. Top with whipped cream and fruit (recommendation – assemble and refrigerate just prior to meal at which it will be served).