I’m the first to admit it – desserts are NOT my forte. Since my family follows my blog and knows that I have an extreme passion for cooking, they figured they would challenge me to make a dessert for our Easter gathering. Needless to say, I was very initimated but rather intrigued.
I immediately googled “Easter desserts that even a child can make,” and Ina Garten’s Pavolva really caught my attention. I always feel confident in any recipe I get from her, because let’s face it, she is a goddess in the kitchen. I followed most of the recipe exactly, but I created my own fruit topping in lieu of the mixed berries.
Note: Although this recipe is super-simple, it takes almost 3 hours from start to finish so make sure you have ample time to bake…
- 4 extra-large egg whites, at room temperature
- Pinch kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pure vanilla extract
- Sweetened Cinnamon Whipped Cream, recipe follows
- 1/2 pint fresh strawberries, hulled and sliced
- 3 kiwis, peeled and sliced
- 1/2 pint fresh blueberries
Cinnamon Whipped Cream:
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Place the sliced fruit in any pattern, leaving a border of cream and meringue. Serve immediately in large scoops with fruit.