The national dessert of Australia is named for the world-famous ballerina Anna Pavlova. A crisp shell of meringue is topped with whipped cream and a refreshing berry salad. Feel free to substitute light ricotta cheese for the whipped cream or fold some plain yogurt into the whipped cream.
2 cups heavy cream, whipped and sweetened with 2 tablespoons sugar
2 pints blueberries
2 pints raspberries
1 pound strawberries, sliced
Preheat the oven to 250°F. Line two baking sheets with parchment paper. Whip egg whites (with the help of an electric mixer or stand mixer) until stiff peaks are reached, about 5 minutes. Add salt and then the cup of sugar gradually, in tablespoon increments, while continuing to whip, until a very stiff meringue is obtained. Fold in cornstarch, followed by white vinegar.
Spoon meringue into 5-inch round circles. Use the back of a spoon to spread the meringue evenly and flatten the center, making a hollow to hold the cream and berries. Bake for one hour or until lightly brown and quite firm. Turn oven off and leave meringues inside with door closed, for one more hour. Remove and set in a dry area to cool.
Meanwhile, prepare berry salad by mixing all berries together. Sprinkle with remaining 2 tablespoons sugar and toss. Chill until ready to serve.
To finish, carefully set meringues on individual dessert plates. Top each one with whipped cream and berries. Serve immediately.
Per Serving:410 calories (200 from fat), 22g total fat, 14g saturated fat, 80mg cholesterol, 100mg sodium, 53g carbohydrates, (3 g dietary fiber, 37g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.