Pavlova Baking Day

We had another day with a few of us girls getting together to bake. I learned how to make a Pavlova.


 The origins of this recipe came from New Zealand or Australia (they argue of who had it first). It was named after a ballerina in the Russian ballet, Anna Pavlova. Tracey (a native of Drogheda) brought the recipe and all of the ingredients. Growing up, her mom always made it for her birthdays instead of cake. It was delicious! We were expecting more people to come, and then when it came down to the day, only 3 of us were there. Stephen and Tracey's husband Adas helped us eat it, but since we made so much we were sure full afterwards. I highly recommend making this Pavlova.... just don't eat too big of pieces!!!


3 egg whites
6oz caster sugar
3/4 tsp white vinegar
1 tsp corn flour
few drops of vanilla
fruit and (fresh) whipped cream to decorate

1. Whisk egg whites until stiff and forming peaks. Whisk in half the sugar and the vinegar. Continue to whisk until whites are stiff, shiny, and stay in the bowl when it's turned upside down! (We actually turned the bowl upside down... exciting!)
2. Fold in the rest of the sugar and corn flour. Spoon onto greased parchment paper on a greased cookie sheet.
3. Bake for 1 hour at 300 degrees F/ 150 degrees C
4. Peel paper off the bottom. After the pavlova has cooled, top with whipped cream and any fruit of your choice. Enjoy!

(They don't have anything like Cool Whip here, and even though I think it would work and still taste good, whip your own cream after the pavlova comes out of the oven. It tastes SO GOOD and only takes a couple of minutes. Just pour heavy whipping cream in a bowl and whip whip whip until.... well.... it's like whipped cream.)