Citrus and Strawberry Pavlova

Pavlova is a meringue dessert that was created in honor of the famous Russian ballerina Anna Pavlova while she was on tour in Australia and New Zealand. Photo by Amanda Lenhardt.

Serves 6-8

Ingredients

For the pavlova

6 egg whites

1/4 teaspoon cream of tartar

1/2 teaspoon salt

1 cup granulated sugar

1 cup confectioners' sugar

For the citrus and strawberry topping

1 pint strawberries, quartered

1 tangerine, zested then segmented

1/2 cup kumquats, thinly sliced

5 mint leaves, thinly sliced

reserved tangerine zest

1/4 cup sugar

Instructions

Preheat oven to 350°. Once preheated, reduce to 200°.

To make pavlova: Using a mixer, beat egg whites with cream of tartar on medium-high until frothy. While the mixer is on, slowly add in the granulated sugar and mix until medium peaks form. With the mixer on medium, slowly add in confectioners’ sugar, 1 tablespoon at a time, until your meringue is at stiff peaks. Spread meringue in an 8-inch circle on a parchment-lined baking sheet, making a well in the middle. The sides should be about 2 inches high and the middle about 1 inch. Bake in a 200° oven for 3 hours. Once baked, turn oven off and let pavlova cool in the oven for 2–3 hours.

Note: Pavlova can be made a day ahead and stored in an airtight container.

To make citrus and berry topping: Thirty minutes before you are ready to eat the pavlova, toss berries, mint, zest and sugar together. Toss in tangerines and kumquats right before topping. With a slotted spoon top pavlova with berry and citrus mixture and drizzle with the reserved fruit juices.