Pavlova

Pavlova
Makes 6

I call Pavlova a “big marshmallow” because it’s light, shiny and gorgeous – just like the Russian ballerina it was named for. A stunning end to dinner parties, use any berry or fruit to make your compote.

3 egg whites
1 pinch fine sea salt
1/2 teaspoon cream of tartar
1 - 1 1/2 cups sugar

Place rack in the middle of the oven and preheat oven to 250° F. Line a large baking sheet with parchment.

In a stand mixer fitted with whisk attachment, whip egg whites until just frothy, add salt and cream of tartar. Slowly add sugar and beat until meringue is shiny and stiff peaks form.

Pour onto baking sheet and make a slight well in the center. Bake until dry, about 1 - 1 1/2 hour and remove from the oven. They will be dry but still white and remove easily from parchment. Cool and top with compote or fresh fruit.

Image by Lianna Taratin.