Pavlova

Having gluten-free friends is a good excuse to serve pavlova. Although really, who needs an excuse? 
Branka introduced me to this scrumptious dessert at one of our Orthodox Easter celebrations. At the time I thought it was perfect because it had no egg yolks and solved our high cholesterol conundrum. These days, I wait for Jaime's call to invite me and my pavlova to her birthday party. I don't think you're ever too old for pavlova, right Jamie?

In the summer, finding fresh fruit for the topping is easy. In the winter, I can usually dredge up a nice mango or papaya and supplement it with thawed berries (that have drained in a sieve for several hours).
If I'm feeling especially health conscious, I will substitute the whipped cream with yogurt. 
If you use yogurt, you need to drain the liquid. Put about about 4 cups of low fat yogurt in a cheesecloth-lined sieve. Drain it overnight, in the fridge, placing the sieve in a bowl. Discard the liquid and stir in some lemon peel, a teaspoon of lemon juice and a handful of sugar. Or just use whipped cream.

Pavlova
1 tbsp vinegar
2 tbsp cornstarch
6 egg whites at room temperature
1/4 tsp cream of tartar
1 1/2 cup granulated sugar
1 1/2 tsp vanilla
 
In large bowl, beat egg whites with cream of tartar until soft peaks form. 

Beat in sugar, 1 tbsp at a time and vinegar until stiff glossy peaks form. Beat in vanilla.

It will be glossy. And very stiff. See how it holds its shape?

You can make one big pavlova, or a bunch of little ones. If you are making a big one: n foil lined baking sheet, spread meringue into circle, pushing up edge to form
ring.

Meringue shells: Instead of one big meringue, spoon or pipe bite sized rounds
on to cookie sheet. This is what I like to do for Jaime's crew.

Start with a "base" for the bottom.

Then pipe up the sides to make little "cups".
The "official" recipe says to use foil lined sheet - but I use parchment.

Shaping method #1: Spoon the meringue into a piping bag. Start by making a flat circle bottom. Then pipe up around the sides to create a cup-shape that will hold the whipped cream and fruit.
Shaping method #2: Spoon a glug of meringue onto the baking sheet. Use back of spoon to make indent in centre. 
Cook the individual pavlovas for an hour at 275°.
For a big pavlova, bake in 275° oven for 1 1/2 hours or until firm to the touch. 
Whichever size, turn off oven and leave meringue in oven to dry.

Remove from foil/parchment, gently. Let cool and place meringue on serving platter.

Just before serving, spread whipped cream over meringue and cover with fruit.