‘Happy New Year 2012’ My first post this year had to be special. ‘Pavlova’…Hmm…Yum..Yum..Yum… Why I am saying Yum Yum Yum because a Pavlova is one of its kind of dessert. It is a meringue cake which has a light delicate crisp crust and a light marshmallow centre. This is a lovely dessert served with whipped cream and fresh fruit. The Pavlova can be made several days in advance of serving, if stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruits. Because of the sweetness of the meringue I like to offset the sweetness with tart flavoured fruits. Raspberries, blueberries, kiwi, blackberries, and passion fruit are my personal favourites. Try to place the whipped cream and the fruit shortly before serving as the Pavlova will immediately start to soften and break down from the moisture of topping. !! Scrumptious!! For this I used: 4 eggs whites 1 cup Castor sugar 1 tsp white vinegar 2 tbsp cornflour 1 tsp vanilla essence or 1 pod of vanilla extract Topping: 1 cup whipping cream 1 cup blueberries Some berries for the garnish Method: 1. Pre-heat the oven at 140 degree celsius. 2. Beat the egg whites till they double in volume and become runny. 3. Add sugar in batches so that it dissolves completely into the merengue. Make sure that the mixture is not grainy. 4. Add the vinegar, and vanilla essence. 5. Carefully mix the cornflour in the merengue. 6. On a parchment paper, spread the eggy mixture making a circle. Flatten out the top making sure that the edges are higher than the centre. 7. Put in the preheated oven for 1 to 1 1/2 hour till the top becomes dry and edges become a little firm. 8. Let the Pavlova cool down in the oven. 9. While serving, beat the cream well and top the Pavlova with it. 10. Pour the blueberries topping on the Pavlova and decorate with some berries, pomegranate or kiwi or which ever fruit you like.