Recipe From Down Under is Total Perfection

I love that this is also a gluten free dessert. And if you decide to skip the whipped cream topping it is a good option for lactose-free as well!

This is what Marci said about her dessert.

“There is something amazing when you take egg whites and whip them into a light airy dessert, topped with whipped cream and fresh fruit. You almost don’t feel guilty for eating dessert!”

We just hosted a few teens from Austrailia as part of a foreign exchange program. They brought Veggiemite for us to try..yeah, that would take some getting used to! I think I will just stick to the Pavlova!

Ingredients 

• 4  egg whites
• 1 cup  sugar
• 1/2 tsp.  vanilla
• 1  tsp. apple cider vinegar
• pinch salt
• 1 Tbs. cornstarch

Instructions

1. Preheat oven to 400 degrees.
2. Beat egg whites and salt 3 to 4 minutes until peaks form, then add sugar and beat until peaks are stiff. Add vanilla, vinegar, fold in cornstarch.
3. Pour out onto parchment paper lined cookie sheet.
   Bake for 1 1/2 hours.You can make one large pavlova..or several individual small ones.
   Turn over to 250 degrees.
4. Put onto a plate and when cool, top with whipping cream and top with fresh fruit such as strawberries, blueberries, and kiwi.

Quick Tip:  Instead of making one big Pavlova, try making several mini-Pavlovas for the perfect tea party dessert!

Thanks again Marci for this light and fresh dessert. G’Day!