Pavlova with Mixed Summer Berries

Pavlova is my Dad’s favorite dessert so I made it for his birthday.  Meringue can be kind of tricky and can crack like mine did and not be perfect, but it still tastes good!  You could also make individual Pavlova’s or pipe the egg whites onto the parchment paper and make meringue cookies.  Some tips for making meringue are to have your egg whites at room temperature with no traces of yolk.  Crack each egg individually into 2 bowls. If you get yolk in the whites, throw it away and start again so you don’t ruin the entire meringue. Use a very clean stainless steel bowl with no traces of oil.  Use superfine sugar or put granulated sugar in the food processor and break it down a little bit so it melts easily into the egg whites.  Adding cornstarch to the sugar can help stabilize the whites, and adding the vinegar also helps to stabilize the whites.   Cooking at a low temperature allows the whites to cook slowly and turning the oven off after an hour and just leaving the meringue in the oven to cool also helps ensure that it is cooked through and light and crispy.   Use any combination of fruit you like and drizzle chocolate ganache over the entire dessert for even more wow factor.   Click here for the recipe….