Saturday, November 6, 2010


Named after ballerina Anna Pavlova (Ánna Pávlova, Анна Павлова) (1881-1931) and originating circa 1930. The exact origin is uncertain, Australia and New Zealand both lay claim to the recipe

• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 4 egg whites
• 1 teaspoon white vinegar
• 1 1 /2 teaspoons vanilla extract
• 1 cup heavy cream
• 2 cups strawberries, rinsed, hulled, and sliced
• Fresh mint for garnish (optional)
Serves 10


Preheat oven to 250°F. Line a baking sheet with a 12-inch square of parchment paper.

In a small bowl, combine the cornstarch, salt, and all but 2 tablespoons of the sugar. Mix well. In a large bowl, beat the egg whites with the vinegar and 1 teaspoon of the vanilla until frothy. Gradually beat in the sugar mixture and continue beating until stiff, glossy peaks form. Pile the meringue onto the prepared baking sheet and spread to form a 9-inch round, heaping up the edges a little to form a rim. Bake until meringue is dry and firm, about 1 1/4 hours.Turn the meringue carefully upside down on a wire rack. Let cool for 5 minutes, then gently peel off the paper.

In a deep bowl, with electric mixer on high speed, whip cream with remaining 2 tablespoons sugar and remaining 1/2 teaspoon vanilla until stiff peaks form. Spoon the whipped cream into center of the meringue and top with sliced berries.

To serve, slice and garnish with fresh mint, if desired.


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