Sunday, May 19, 2013

Fresh Fruit Pavlova

Makes 24 Servings


2 teaspoons cornstarch
2 teaspoons white vinegar
6 egg whites
1 3/4 cup sugar
2 tablespoons vegetable shortening
4 tablespoons sugar
2 cups heavy whipping cream
2 teaspoons vanilla
2-3 kiwis, sliced
1 pint strawberries, washed, dried and sliced
1 pint blueberries, washed and dried


Preheat oven to 275

Mix together cornstarch and vinegar in a small bowl until combined. In mixer, beat egg whites with wire whisk attachment on high until stiff peaks are formed. Stir in cornstarch and vinegar combination on low. Beat in sugar until thoroughly combined. Cover a cookie sheet or jelly roll pan with wax paper. Spread shortening on wax paper, coating evenly and thoroughly. Pour mixture evenly over wax paper and spread with an offset spatula until even, or you can form peaks if you like. Bake at 275 for 1 hour. Turn off the oven and let sit until cool. Meanwhile, whip the whipping cream in the mixer with a wire whisk until stiff peaks form. Beat in sugar until combined; gently stir in vanilla. Spread evenly over cooled pavlova and sprinkle fruit over the top, covering evenly. Cut into wedges and serve.

Pavlova is one of our favorite summertime desserts. It is light and fresh and so delicious and the sweetness is balanced with the fresh fruit and cream. Named after a famous ballerina, Anna Pavlova, you could eat this for any occasion, or even as a midday snack. My husband has requested this as a birthday cake before, and we've had it at many family get-togethers. It's a popular one for Fourth of July also, as we'll cut out the kiwi and do an American flag design on the top with the strawberries and blueberries instead.

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