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With the cold crisp dry air we have been having I decided to make Pavlova since it turns out the very best when the air is dry. This is one of the easiest desserts to make if you can beat an egg, and whip some cream you can do this.

  • 4 egg whites (separate each egg into a little cup before adding it to your glass or metal bowl that has had a warm water wash to free it from grease)
  • 1 cup of white sugar
  • 1 teaspoon of cream of tartar
  • 1/2 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  1. Prepare your baking sheet first. Lay down a strip of parchment paper or waxed paper on your cookie sheet. Lay a luncheon sized plate down in the center and trace around it. It will enlarge to fit on a dinner sized plate.
  2. Preheat your oven to 300 F.  I did mine in a convection oven at 275. F
  3. Beat your egg whites and cream of tartar in a large bowl with a stand mixer or a hand mixer until soft peaks form.
  4. Slowly add your sugar.
  5. Combine the vinegar and the cornstarch in a small bowl. Add to the egg white while you are beating.
  6. Add vanilla and beat until very stiff. You should be able to turn your bowl upside down.
  7. Spread the egg whites onto the parchment paper, just to the edges of your tracing.
  8. Bake for an hour. Open up the oven and have a peek.  The meringue should feel dry and no longer soft. If need be, leave it in another 10 minutes and check.
  9. Leave the meringue in the oven and turn it off. Leave in until completely cooled.
Beat 2 cups of whipping cream and spread over top the meringue just before serving.
Slice kiwi and put pomegranate seeds on top for a Christmas dessert or strawberries and kiwi or whatever is pretty and in season.


  1. Mmmmmm.....that looks wonderfully delicious. :-)

  2. It was wonderfully delicious...I will vouch for that! And...oh, so pretty.

  3. Simply lovely. And what a great tip or two thrown in....the pomegranate seeds etc. Perfect setting for a Holiday Bufftet

  4. Wow..that is a beautiful dessert! I esp like the pomegranate seeds..yum!

  5. That looks great, but I've never tried making it before. Naturally GF too. ;)

  6. I see pomegranate in so many recipes recently, and I have always wondered how to avoid eating the seeds. Thank you for this tip.

  7. Lovella, I think I know now why your pavlova was soft and creamy as opposed to dry and crunchy. It may be because you baked it in a convection oven. Convection ovens distribute the moisture more than conventional ovens (ie: they say not to bake pastry in a convection oven as it needs a dry heat). Have you always used the convection for Pavlova? Pavlova is crisp when it comes out of the oven and softens after its sits with cream on it. You've shown that it is good both ways! - and yes - the egg white will stay in the bowl when you tip it upside down. I do it often to test it. Another tip given to me by an Australian woman was to beat the egg whites until each addition of sugar has dissolved.
    I loved the kiwi and pomegranate on it - such a nice Christmasy look.

  8. I haven't made Pavlova in years! It sounds good for the holidays. I always made it in the summer with fresh strawberries...but this will be a treat!

  9. It was yummy! I love this kind of dessert!

  10. Lovella, after you served this on Sunday.... I was going to ask you what those delightfully sweet-bursting in my mouth crisp red berries were !! So they were ponegranate seeds! They MADE the dessert!
    And it was most delicious!

  11. This dessert was perfect for our evening at your place. So pretty too.Kathy

  12. I love pavlova, but never thought of adding pomegranate seeds on it. Great idea!



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