Summer Pavlova

Pavlova is one of those desserts which just reminds me of summer. It is a light dessert, and what really makes it delicious is the quality and assortment of fruit you top it with. I usually use berries on mine; in fact out of the dozen or so times I've made it, I cannot remember a time that my pavlova wasn't berry-adorned. Maybe I should explore a bit, and try a different topping sometime. But, the berries are so good on Pavlova, I just never want to make it any other way. Anyway, you can top your pavlova with whichever fruit you want, and can even add little chunks of chocolate or that type of thing to satisfy whatever your cravings may be when you are making it.

Pavlova is an Australian dessert, so my mom was very excited when I first made it, because we used to eat it often in Australia, and people just don't seem to make it here. Pavlova is very simple, but the only trick is, you must assemble it just before you are ready to serve it. You can make the meringue base a day before, and store it in an airtight container until you're ready to assemble the pavlova, but once you put the whipped cream and fruit onto the meringue, it will begin to get moist and soften, so it's best to only assemble it within an hour of serving, so the meringue will still be a little crisp when you eat it.

I made this pavlova for my Grandpa Weber's 80th birthday. He had already had a cake that day, so my mom suggested pavlova, because it's just a little lighter. As always, it was wonderful.

Ingredients for the Meringue:

• 4 egg whites
• 1 cup sugar

Other Ingredients:

• 1 cup heavy cream
• 3-5 tbsp sugar, to taste.
• 1/2 cup blueberries
• 1/2 cup strawberries, sliced
• 1/2 cup raspberries
• 1/4 cup blackberries
• 2 kiwis, sliced

Directions for the Meringue:

1. Preheat the oven to 300 degrees F, and line a large baking sheet with parchment paper.
2. Whip the egg whites in a clean dry bowl, until stiff peaks form. Gradually beat in the sugar, and continue whisking until the mixture is thick and glossy.
3. Spread the mixture in a circle on the baking sheet, and bake in the preheated oven for 40 minutes. Turn off the oven and let the mixture cool in the oven to prevent the meringue from cracking.

To assemble the pavlova:

1. Whisk the cream until stiff peaks form, and fold in some sugar to taste
2. Put the meringue base on serving dish, and spread the whipping cream over top of the meringue. 
3. Top with the fruit and berries.
4. To serve, simply scoop portions of pavlova onto people's plates, or into bowls

*You must assemble the pavlova within one hour of serving, or the meringue base will go soggy. Since the pavlova is so easy to assemble, it is wisest to make the meringue, and wait to assemble the pavlova until just before you serve it.

Enjoy!