The way we shop, eat, and dine out has drastically changed over the years. While that might not be a bad thing (do any of you remember jello molds?), it’s brought a change in our attitude towards food too.  Is it for the better or not so much?

Your parents or grandparents likely had a much stricter diet than you do. They might not have dieted like some of us these days, but in those days, eating regimens were more regulated. The family would eat breakfast at 8, lunch at 12 and dinner at 5 or 6 o’clock. Food intake was regulated, sometimes by necessity, which let them stay thin, and the food they ate was less processed than what we have today.

It seems that we have lost much of the discipline our parents and grandparents had. Many of us  breakfast, nosh more, drink a lot more coffee, and eat more prepared food.  Many of us have little time to prepare a meal, so we go out for dinner several times a week.  With delivery apps, it’s even easier to have a restaurant quality meal, but research shows that we eat more when we go out.  It seems that cooking fresh every day is a dying art, although the pandemic may have changed that for many of you.

This is one recipe you’re definitely going to want to make. I have been wanting to make this dish for a very long time. My niece told me about it when she lived in Switzerland, where they make this recipe often. Named after the Russian dancer, Anna Pavlova, pavlova is a meringue-based dessert. It has a crisp crust and soft and light inside, usually topped with fruit and whipped cream. As Sally says, “pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.” You can add fruit,chocolate shavings, or whipped cream as you please. I know you are going to love this one.

This recipe is courtesy of my niece, Leslie and Sally’s Baking Addiction. It will serve 8 to 10 people who will love this light, easy dessert. 

Ingredients for Pavlova:

4 large egg whites 
1 cup (200g) superfine sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
1 teaspoon cornstarch

Preheat the oven to 350°F.

Line a large baking sheet with parchment paper or a silicone baking mat.

(Preliminary note: you will quickly reduce the oven to 200°F).

With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes.

Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.

The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. 

Add the vanilla extract and beat for 1 more minute.

The peaks should still be very stiff. If not, keep on mixing on high speed.

Using a rubber spatula, fold in the cream of tartar and cornstarch.

Spread the pavlova mixture into an 8-9-inch circle.

You can make decorative peaks with the back of a large spoon if desired.

Make sure the edges are relatively tall and there is a nice dip in the center.

Place pavlova in the oven.

As soon as you close the oven door, reduce heat to 200°F.

The pavlova will stay in the oven as it cools down to 200°F (93°C).

Bake until the pavlova is firm and dry, about 90 minutes total.

Rotate the baking sheet if you notice some spots browning.

Try to limit how many times you open the oven as the cool air will interrupt the baking.

Turn the oven off and let the pavlova cool inside the oven.

Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days.

Or serve right away.

Once cool, top the pavlova with whipped cream and assorted toppings.

Slice and serve.

It’s that simple!