Thanks Mum! Best. Dessert. Ever. Enough Said…

I want so badly to take credit for this Pavlova recipe, but I can’t (insert sad face). This pavlova is courtesy of my mum and her New Zealand roots. It is quite simply the nicest dessert you’ll ever have the pleasure to eat.

As a child, and I guess most of my adult life I’ve avoided eating whipped cream, and consequently have avoided trying this dessert. It really never looked all that appetizing to someone who’s not that into cream. Well, I should have looked beyond this and just tried it before my late thirties hit. What a missed opportunity. Anyway, lesson learned.

• 6 Egg Whites
• 12oz Caster Sugar (Base)
• 2 Tsp Vanilla Essence
• Pinch Salt
• 2 Tsp White Wine Vinegar
• 2 Tbsp Corn Starch
• 2 Tsp Caster Sugar (Topping)
• 1 1/2 Cups Whipping Cream
• 1 Large Punnet Strawberries, Sliced
• 2 Large Mixing Bowls
• Electric Mixer
• Large Baking Sheet
• Parchment Paper
• Oven

Heat oven to 250F. Separate your egg whites into a large mixing bowl. Beat with electric whisk until stiff and borderline dry. If you think you’ve whisked them enough, think again as you won’t have. Keep going. Once ready gently fold in sugar. Be sure to minimize the amount of folding done here. Add vanilla essence, salt, white wine vinegar and corn starch. Fold these in as gently as you did the sugar, trying your best to avoid loosing too much air. Dollop onto the parchment paper covered baking sheet. Try to keep the mixture together (a few inches thick) as it likely will sink and spread a little as it cooks. Leave in oven for a solid 3 hours. Remove when light golden brown and let rest. Once ready for serving combine one teaspoon of sugar with the strawberries and toss together. Set aside for a few minutes. Combine the second teaspoon of sugar and whipping cream and whisk until you hit soft peaks. Generously smother your pavlova base with whipped cream and dress with sliced strawberries. Enjoy with friends, or alone…