Pavlova

In a fun protest to all of the office events aimed at employees who have children, a group of coworkers got together for a dog party this weekend. Eleven dogs were in attendance - I was pleasantly surprised that no one lost any blood, food or a dog.

I made one of my favorite summer desserts to take to the party - pavlova with fresh fruit.

Adapted from Martha Stewart, serves 8


1 cup sugar
1 tablespoon cornstarch
4 egg whites, room temperature
1/4 teaspoon salt

1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

2 cups fresh fruit

Preheat the oven to 200 F. Line a large cookie sheet with parchment paper.

In a small bowl, whisk together the sugar and cornstarch. In the stand mixer, whisk the egg whites and salt until frothy. Add one tablespoon of the sugar mixture every 30 seconds. Scrap down the sides of the bowl periodically. Continue whisking until the meringue forms stiff glossy peaks, about 8 minutes total.

Mound the meringue on to the prepared cookie sheet. Use a spatula to form a circle about 9 inches in diameter and create a well in the centre.

Bake the meringue in the centre of the oven for 2 1/2 hours or until the outside is crisp. If the meringue starts to brown, reduce the temperature to 175 F. Turn off the oven and allow the meringue to cool inside the oven for 2 1/2 hours or overnight.

To make the whipping cream, whisk the cream, vanilla and sugar in a medium bowl until soft peaks form.

Immediately before serving, fill the well in the meringue with whipping cream and top with fruit.

Amy