Time for a sweet treat. I love desserts and this is one my friends who are gluten intolerant can enjoy, too. It’s called a pavlova, in honor of the great ballerina, Anna Pavlova. It makes a delicious sweet base that’s perfect with any kind of summer fruit. The best part is that it looks fancy but the ingredients are all ones you probably have in your kitchen already.
Pavlova
4 egg whites
1 cup sugar (superfine is best but you can use what you have)
1 tsp grated lemon rind
1 tsp almond extract
½ tsp cream of tartar
1 tsp cornstarch
Preheat oven to 200 degrees
Use hand mixer to beat egg whites until soft peaks appear
Add sugar and lemon zest until stiff peaks appear
Add almond extract and beat until stiff peaks appear - really stiff. Make sure it clings to the beaters.
Fold in cream of tartar and cornstarch
Spread mixture onto nonstick parchment paper in a 8-9 inch circle. Make a dip in the middle – that’s where your fruit and cream will go when it’s baked.
Bake about 90 minutes then allow to cool in oven. It will be crisp on the outside - a little bit brown at the edges is okay - and soft and marshmallowy inside.
Now the fun part - fill the dip with any fruit and whipped cream you like. Slice and enjoy!
Full disclosure: I used a stunt baker, my daughter Charlotte, who is a baker extraordinaire. She recommends candied lemon peel and blueberries for the fruit topping and I have to agree it's delicious.
