Pavlova, Mate!

To celebrate Australia Day, I'd like to give you the gift of my Mom's Pavlova recipe! It's a heavenly Australian dessert with meringue covered in fresh whipped cream and fruit. Try it, and your life will never be the same again! Easy to make, and DELICIOUS!! 

PAVLOVA
 
For Meringue:
-6 egg whites
-1.75 cups sugar
-2 tablespoons white vinegar
-1-2 teaspoon(s) (depending on how much you like vanilla) vanilla extract
-pinch of salt

For Topping:
-about 12ozs heavy whipping cream
-sugar (to taste)
-fruit (kiwi, strawberry, passionfruit (very important for best pavlova outcome!), banana)


-Preheat oven to 400 degrees.
-Make sure all the utensils and bowls are completely dry. Bring eggs
to room temperature (leave out for an hour).
-You will use JUST the egg whites for this recipe. Very carefully
separate the egg yolks and whites (break each egg in a separate bowl
to make sure no yolk gets in).
-Beat egg whites with mixer until they hold stiff peaks. Don't over beat them.
-Gradually add sugar, vinegar, vanilla, and pinch of salt.
-When mixture is somewhat firm, place on a cookie sheet with foil.
Mixture should be firm enough to stay in place. Create a pie-like
shape with the outside higher than the middle.
-Put in close to top of oven for 5 minutes or until lightly golden.
-Then, turn oven down to 250 degrees-leave in for 55 minutes.
-Turn off oven. Leave pavlova in until it's cool (for a few
hours).

To make whipped cream, beat heavy whipping cream and sugar (to taste)
until they reach a fluffy consistency. Don't over beat or you will accidentally churn butter like my friend Lilly did once! Pour whipped cream on top of meringue and add fruit.


Enjoy!