A pavlova is as light as air, like a fluffy white cloud, onto which any design can be cast. In winter, scatter across it tropical fruit, such as mango, kiwi, passion fruit (see my post “Passion Fruit Pavlova”). In summer, macerated strawberries leave an indelible impression. A bit of violet flavoring in the meringue and blueberries on top or rose water and raspberries are also splendid.

It’s a clean slate, awaiting an expression; it’s a blank canvas, anticipating a brushstroke. Create a poem, a painting…

Whip four egg whites with a pinch of salt until almost firm, and then continue whipping as you slowly add a cup of superfine sugar until firm and shiny. Fold in two tablespoons of sifted corn starch and one tablespoon white vinegar. Pour onto a parchment-lined sheet pan, and spread into about a nine-inch disc. Place in a 225-degree oven for an hour and a half, and then turn off the oven but leave the meringue inside to dry for an hour.

Make sweetened whipped cream with one cup of heavy cream and one tablespoon of sugar, and spread on the inverted meringue.

Send a message to someone special…


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