Pavlova

My mother-in-law has been making this for at least the last 20 years.

A forgiving recipe that you can bake in a dish or freestyle it.

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Pavlova

Yield: 8

Author: My Mother In Law

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A crisp white meringue layer filled with whipped cream and fresh fruit. This is perfect after a heavy meal or in summer months.

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Ingredients

• 8 egg whites
• 2 cups sugar (preferably caster sugar)
• ⅔ tsp cream of tarter
• fresh sliced strawberries or other fruit to top pavlova with
• fresh whip cream

Instructions

1. Prepare a 9"x13" glass baking dish. Grease the pan and then line with parchment paper. Grease the parchment. Alternatively, use a cookie sheet and place parchment on it (grease underside so it doesn't slip around).
2. Beat egg whites and when foamy (and I mean super fluffy), slowly add the sugar. Once incorporated, add cream of tarter. Beat until stiff peaks form.
3. Transfer to baking dish or create a domed circle on the cookie sheet. Bake for 25 minutes at 375°F.
4. Once cool, remove from pan. Top with fresh whip cream and fresh sliced strawberries or fruit of choice.

Notes

Anthology Notes

So that it doesn't deflate too much too quickly, you can also turn oven off and let it sit in there to cool off. Depending on your oven, you may need to crack the door a little so some heat escapes.

I often make mine the night before and leave in oven until ready to serve.

https://www.anthologyofcrumbs.com/pavlova

pavlova, fruit

Desserts, Confections