This is a pavlova I made the other night. Pavlova is one of my all-time favourite desserts.
Preheat oven to 250 F. Beat 4 egg whites until soft peaks form, add 3/4 cup sugar in very small portions until egg white mixture forms stiff peaks. Fold in 1/2 tbsp of cornstarch and 1 tsp vinegar. Bake for 1 hr 15 minutes on parchment paper.
In addition to using regular whipping cream, I unthawed a ‘frozen strawberries in syrup’ and added it little by little to the whipped cream until desired flavour/colour was achieved. I found this was good, but something could have been done to make it better… maybe a little bit of sugar. It also made the cream runnier than I wanted—next time I’ll try making a fruit mousse to go on the pavlova instead.
Next, I decided that chocolate would be a good idea and fun. I bought some local strawberries and blackberries and dipped them in melted chocolate. For chocolate I used a bar of dark chocolate. Remember to be patient when melting chocolate (I learned from experience!!) – i.e. melt over very low heat. It will all melt, just give it time and stir it around with a wooden spoon. Place the chocolate dipped fruit on a piece of wax paper and put in fridge for a few minutes to harden.
I put the whipping cream mixture on top in the middle of the pavlova, then a ton of blueberries, then the chocolate covered strawberries and blackberries. Lastly, I drizzled the leftover melted chocoloate sporadically over the pavlova. Yum.