Meringue Cake (Pavlova)

Pavlova is a meringue cake that has a light and delicately crisp crust with a soft marshmallow center. This dessert is typically served with whipped cream and fresh fruit. The pavlova is chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926.

A pavlova is a meringue, and it is important when making any meringue that the egg whites reach maximum volume, so make sure the mixing bowl and whisk are clean and free of grease. It is easier to separate the whites from the yolks while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 to 60 minutes). Use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than granulated white sugar.

To make a pavlova, first beat the egg whites and cream of tartar until soft peaks form. Cream of tartar (or an equal amount of lemon juice) is added to stabilize the egg whites and prevent over beating. Then add the sugar, one tablespoon at a time, and continue to beat until the meringue forms stiff and shiny peaks. Beat in the vanilla extract and then gently fold in the cornstarch and vinegar (adding these two ingredients will give the pavlova a crust that is dry and crisp, with a soft marshmallow-like interior).

It is best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly. This will take several hours. The pavlova can be made a day or two in advance of serving, if it is stored in a cool dry place, in an airtight container. Serve the pavlova with softly whipped cream and fresh fruit, such as passion fruit, kiwi, blackberries, blueberries, and raspberries. Place the whipped cream and fruit on the meringue shortly before serving, as the meringue will immediately start to soften and break down from the moisture of the whipped cream and fruit.