The desert that was made for the New Year but didn't make it into 2013
every crumb was devoured before the sun set on this day
so I will have to make more
if you are bored, Google the history behind this desert that is named after the ballerina Anna Pavlova
I love deserts with a interesting history
Pavlova is so very tasty and easy to make, especially with a stand mixer and perfect if you find yourself with a few egg whites
4 large egg whites
1 cup super fine sugar (I process regular sugar in a food processor)
1/2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch
Preheat over to 250. Line a cookie sheet with parchment paper.
In a mixer bowl, whisk the egg whites on medium until they hold a soft peak. Gradually add the sugar, spoonfuls at a time, while beating on high spead. Continue beating until the meringue holds a stiff peak and is glossy. Make sure the sugar is dissolved. To check, feel the meringue between your finger and it should feel silky smooth with no sugar grit.
Beat in the vanilla. Sprinkle the vinegar and cornstarch over the top of the meringue and gently fold in by hand with a spatula.
Spread the meringue on the parchment paper making a 7 inch circle, smooth out the edges.
Bake 60 minutes until the outside is dry and a pale cream color. Turn the oven off and cool completly in the oven. The Pavlova will crack as it cools.
Serve with lemon curd, berrries, and whipped topping. The lemon curd is optional as the Pavlova is good served with frest fruit of choice.