Dessert from last night. Modified meringue recipe from Joy of Cooking.

(Photo isn’t Pavlova, because it got eaten before I could take pictures….)


  • 4 large egg whites
  • 1 tsp vanilla
  • .5 tsp cream of tartar
  • 1 cup refined sugar

:Ingredients for whipped cream:

  • 1 cup whipping cream
  • 2 tbsp refined white sugar
  • 1.5 cups of fresh berries, your choice, to top

Preheat your oven to 325 degrees Fahrenheit. In a large, clean bowl, combine egg whites, vanilla, and cream of tartar. Beat on medium-high speed until peaks begin to form. Increase the speed to high, and gradually add in the sugar. Beat until eggs are thick and glossy, and stiff peaks form. (Do not over-beat!)

On a sheet of parchment paper placed on a baking tray, trace out a circle that is 8 inches in diameter. Scoop the meringue mixture into the circle and smooth out to the edges. Place in oven and bake for roughly 40 minutes, until the meringue is hard, and a nice pale tan all over. Remove from oven and store in a cool, dry place until serving time.

(Meringue can be made in advance, as can the whipped cream, but it isn’t adviseable to construct the Pavlova until only a few minutes before it is time to serve it.)

Whip together cream and sugar, until stiff peaks form.

As close to serving time as possible, top your Pavlova with the cream and berries. The meringue will cave in the middle, which is desireable. If your meringue was made correctly, and the day is not too humid, your Pavlova will retain it’s sides, creating a basket and a crust for the whipped cream and berries.

Serve in delicate slices. If you must garnish it, a twist of lemon peel would serve nicely, adding appearance and flavor.