Spassiva Pavlova

I never made Pavlova before but I knew it was a safe success since I made meringues many times before and the rest was super easy.

In Israel we have lots of great fresh and high quality citrus fruits, vegetables, the best avocados and all cheap if bought at the market, but berries on the other hand are a real pain, hard to get, short seasons and really really pricey, so I had to make my Pavlova with frozen berries- not bad at all but of course fresh is the best.

This is a real easy dessert to make and the textures go very well together (crunchy sweet meringue with soft whipped cream and tangy berries...mmm)

Pavlova:

Meringue:

4 egg whites

340 gr (1½ cups) sugar

1 tbsp corn flour

2 tsp vinegar

Topping:

vanilla ice cream

250 ml (1 cup) heavy cream

Frozen or fresh berries

Preheat oven to 140°.

Whip the egg whites until soapy consistency, keep whipping slowly add sugar until thick and shiny meringue forms, add the corn flour and vinegar fold gently through meringue.

Pour meringue on parchment paper and with a spoon or spatula form one round meringue base, or make 6 mini pavlovas with a slight concave that later can be filled with a topping.

Bake for 1 and a half hours.

After meringues have cooled completely fill the concaves with ice cream, top with whipped cream and berries.