A rare visitor to my blog asked for this recipe, so here it is. Wish I'd photographed one I made a week or so ago; the top was covered with strawberries, raspberries, and blackberries. A thing of beauty for Fourth of July week.
New Zealand Pavlova
Unsalted butter for pie plate
Whites of 6 very large eggs, room temperature
1 cup plus 1 teaspoon sugar, sifted if necessary to remove any lumps
1-1/2 teaspoons vanilla
1 teaspoon malt vinegar
2 tablespoons cornstarch
1 cup whipping cream
1 pint strawberries, washed, halved, and thoroughly drained, or fresh peaches, peeled, sliced, and drained, or raspberries
Butter the bottom and sides of a 10-inch springform pan. Dust lightly with sugar. In a large mixing bowl, beat egg whites with an electric mixer to soft peaks, about 1 minute. Gradually beat in sugar, sprinkling in 1/2 teaspoon at a time, beating thoroughly after each addition, especially while adding the first 1/2 cup of sugar. The second 1/2 cup can be added a teaspoon at a time. The batter should be thick and heavy, like a cake batter. Beating could take up to 10 minutes. Mix in 1 teaspoon of vanilla and the vinegar, then sprinkle cornstarch over all and beat until thoroughly mixed. Heap the mixture into the pan, heaping it high in the center and spreading to the edge. Bake 1-1/2 hours at 250 degrees. When done, It will puff slightly and be the pale beige color of old ivory. Remove to a rack and cool at room temperature. It will fall slightly. Before serving, whip cream until very stiff peaks form, and mix in 1 teaspoon sugar and 1/2 teaspoon vanilla. When ready to serve, mix fruit with whipped cream, reserving some for garnish. Spoon into the meringue. Present at the table and slice into wedges. Or, plate before serving, drizzling raspberry coulis over it.