Named after Russian dancer Anna Pavlova, this is a delightfully airy dessert that looks impressive but is really simple to make. Traditionally it is topped with whipped cream and a variety of fruits, however, I like mine with some lemon curd on top of that whipped cream. I also think a chocolate pavlova with pumpkin or mint topping would delicious as well.
I usually make crème brulee with leftover egg yolks but in this case sine I was already making a dessert I repurposed them in quiche.
6 egg whites
1 1/2 c. sugar
2 tsp. cornstarch
2 tsp. lemon juice
1 Tbsp. vanilla extract
2 c. heavy cream, whipped and sweetened to taste
Pre-heat oven to 350
Separate the egg whites from the yolk taking care not to let any yolk get mixed in. I like to crack the eggs, one by one, in to a bowl and separate. Then add the whites to a bigger bowl once I know the yolk isn't going to break. That way you only lose one egg if it happens. The extra white is perfect in quiche.
Beat the egg whites slowly until they start to get foamy. Keep beating until soft peaks form. Slowly pour in the sugar, while beating. Keep beating until stiff peaks form.
By hand sift the cornstarch over the top and pour in the vanilla and lemon juice. Fold by hand until completely combined.
Line a baking sheet with parchment. If you want a special shape draw it on the underside of the parchment paper. I used a heart but round is gorgeous too. Plop the egg mixture in to the middle of your design and gently spread it to the edges. Using your spoon mound up the edges and create a well in the center to hold the whipped cream and fruit.
Put in the oven and turn the heat to 225. Cook for 1 hour and 15 minutes. Do NOT open the door to check on it. Turn the oven off and allow to cool completely.
Place another pan on top of the pavlova and invert. Gently remove the paper from the back and invert again on to your serving platter.
Top with whipped cream and fruit.