FOOD: Pavlova with Summer Fruit

Hi there readers of Made By Girl, Amanda here from A Life Well Lived sharing a quintessential summer dessert recipe - Pavlova -  fancy name for a simple dessert. Pavlova is one of my favorites, especially in the summer because it is basically a vehicle to eat lots and lots of whipped cream. Plus the fruit this time of year is pure perfection.

 Pavlova looks like it takes a lot of technique - but it doesn't. If you have a stand mixer or hand mixer that will help. Other than that it is whipping together egg whites and sugar until they are glossy and hold stiff peaks (Here is a tip, if you are not sure if the peaks are stiff, remove the whisk attachment and hold it up. If the meringue holds its shape and doesn't sag or droop then it is good to go) Pavlova is a meringue based desert and meringue is basically baked egg whites and sugar. Which means they are gluten and dairy free.

The whipped cream in the Pavlova is not dairy free but all in all this dessert is fresh and light. If you wanted to go dairy free, just use coconut milk instead of whipped cream.  (Here is a great tutorial on how to do that) You have free rein on what you want to top the Pavlova with. I used berries and peaches but you could use just about any fresh summertime fruit.  Best part of all, the meringue portion of the Pavlova can be made a day in advance, just wrap it tightly with plastic wrap when it is cool.  When you are ready to eat it, top with whipped cream and fruit. It is a crowd pleaser that looks like you have been in the kitchen for days.

• 3 egg whites
• 1/4 tsp. cream of tartar
• 2/3 cup sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. almond extract
• 1 cup heavy cream
• 2 Tbs. sugar
• 1/2 tsp. vanilla extract
• lots of fruit, such as berries and peaches

Preheat oven to 250F Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla and almond extract. Gradually beat in sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Spoon meringue onto a baking sheet that has been lined with parchment or a silpat. With the back of a spatula form meringue into a circle/oval shape about 1 inch thick. It doesn't have to be perfect.  Bake meringue for about 1 - 1 1/2 hours or until meringue is not sticky or tacky to touch Remove meringue from oven and let cool completely.  Right before serving whip cream, sugar and vanilla extract together until soft peaks form. Spoon that onto meringue and top with a lot of fruit. Serve immediately.

-images by amanda fredrickson