Pavlova

This is the dessert my family requests for every function! It's so light and fluffy with a beautiful, slight crunch -- it's perfect for any occasion, but especially summer. I love to pair this with blueberries and strawberries especially, but that's the magic of Pavlova: it goes with anything!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 225°F. Line large baking sheet with parchment paper. Using stand mixer, beat 6 egg whites on high for 1 minute until soft peaks form. With mixer on, gradually add 1½ cups sugar; beat 10 minutes on high, or until glossy, stiff peaks form.

Step 2

With a spatula, quickly fold in ½ tablespoon lemon juice and 1½ tablespoon vanilla extract; then fold in 2 teaspoons corn starch; mix until well blended.

Step 3

Using a Wilton 1M tip, pipe meringue into 3- to 3.5-inch wide nests onto parchment. Indent center with spoon. Bake at 225° for 1 hour and 15 minutes - do not open oven door while baking. Turn oven off and keep door closed another 30 minutes. Outsides will be dry and crisp to the tap and a pale cream color; insides will still be marshmallow soft.

Step 4

Transfer pavlova, still on parchment paper, onto counter or rack; cool completely.

Step 5

Beat cold whipping cream with 2 tablespoons sugar in cold bowl for 2 to 2½ minutes until whipped. Pipe cream onto pavlova and top with fresh fruit. Garnish with fresh mint, chocolate shavings, chopped hazelnuts. Enjoy!