Summer Meringue Pavlova.

This light, summery dessert was made for me by a friend form New Zealand.  She made it for my mom, who is allergic to flour, but we all enjoyed it tremendously.  The meringue base can be made in advance, and add the whipped cream and berries just before serving.  It does not keep well once combined since the meringue becomes too soggy, so make sure you eat it all or make it in two smaller cakes so that you can serve it the next day with another batch of fresh fruit.

The presentation can be beautiful with the right dish, berries, lighting...either way, so good for a light finish to a heavy meal.  I made my meringue fairly shallow, but you can make this into individual small servings or a thicker, rounder, more stylized cake...just adjust your baking time accordingly.

I served this dessert at a friend's engagement party,  which is pictured here.  Our Ghanaian groom is not pictured.

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6 egg whites
1/4 tsp salt
1/4 tsp cream of tartar (powder)
1 1/2 cups white sugar
2 tablespoons cornstarch
1 tablespoon white vinegar
1 1/2 teaspoons vanilla extract


1 1/2 cups whipping cream
1 tsp vanilla extract
1  cup fresh strawberries/raspberries, or whatever fruit is to your liking!


Line baking sheet with parchment paper, set a bottom-less 8 or 9 inch spring form pan on top. (This will give you an idea how big to make the meringue base.)
In a bowl, beat egg whites, salt, cream of tartar until soft peaks form.
Gradually beat in sugar in thin steady stream until stiff, glossy peaks form.
Fold in cornstarch, vinegar and vanilla extract.
Spoon batter onto the prepared pan, smooth the top with a spoon.
Bake at 275 degrees, for 2 1/2 hours, or until crisp and light brown on the outside, but still soft in the inside.


Whip your whipping cream and vanilla extract until peaks form. May be done up to two hours ahead of time.


At serving time, spoon on your whipping cream and the berries. 


Serve and enjoy!