Mom was first introduced to this dessert, named after the Russian ballerina, by friends in Australia. It has been a family favorite for years and has been served on many a birthday by request. While the instructions appear long, it is not difficult to make and can be made in stages. If you don’t have the time or energy to make the sauce, don’t worry – it is just as good without it! —Lee Clayton Roper

Pavlova
A Well-Seasoned Kitchen: Classic Recipes for Contemporary Living by Sally Clayton and Lee Clayton Roper

image: choice.com.au

Meringue

1 cup sugar, divided
1½ teaspoons cornstarch
4 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1½ teaspoons white wine vinegar
1 teaspoon vanilla

Topping
2 cups whipping cream
¼ cup sugar
¼ cup vanilla flavored brandy or Grand Marnier
¼ teaspoon vanilla
Mixture of blueberries, blackberries, raspberries, sliced strawberries and peeled, sliced kiwi

Sauce (optional)

1 Tablespoon cornstarch
½ cup sugar
Dash salt
½ cup water
3 teaspoons lemon juice
¼ teaspoon vanilla
1 package (10 ounce) frozen unsweetened raspberries (if sweetened, reduce amount of sugar)

To make the meringue

Preheat the oven to 400°. Line a large cookie sheet with parchment paper and draw a 10-inch circle in the middle.

In a small bowl, mix together 1 Tablespoon of the sugar and the cornstarch and set aside.

With an electric mixer on high, beat the egg whites, salt, and cream of tartar together until just frothy. With the machine running, start adding the remaining sugar to the egg white mixture, 1 Tablespoon at a time. Next add the sugar-cornstarch mixture, then the vinegar and vanilla. Beat until the mixture is glossy and forms stiff peaks. Try not to over beat, as the meringue doesn’t come out right if the mixture gets dry.

Using a spatula, spread the meringue mixture within the circle on your parchment, stopping 1-inch inside the border. Spread it slightly higher around the edges than in the middle. Place in the preheated oven, then immediately turn the temperature down to 250°. Bake for 1 hour, or until lightly browned and dry on the surface. Remove the meringue from the oven – don’t be worried if it cracks. Cool completely. Wrap airtight with plastic wrap and store at room temperature until ready to use (up to 24 hours).

To make the topping and assemble

With an electric mixer, beat the whipping cream, sugar, liquor, and vanilla until stiff peaks form. Just before serving, spread the whipped cream mixture over the meringue, covering it completely (you may have some left over). Spread the fruit over the top in a decorative pattern. Spoon a small amount of the sauce on the side of each serving if desired (not too much – it is very sweet).

To make the sauce

In a medium saucepan, stir together the cornstarch, sugar, and salt. Whisk in the water, lemon juice, and vanilla. Add the berries and cook over medium heat, stirring, until the sauce thickens and turns clear (this is when the sugar and cornstarch have dissolved). With an immersion blender, purée the mixture. Put it in a fine mesh strainer set over a medium mixing bowl, and using a wooden spoon, push the mixture through the strainer to remove the seeds. Cool, then place in a glass jar with a fitted lid and store in the refrigerator until ready to use.

Make ahead: The sauce can be made up to 3 days ahead and stored in the refrigerator. The meringue can be made up to 24 hours in advance, wrapped airtight, and stored at room temperature. The whipping cream can be made earlier in the day and stored in the refrigerator in an airtight container. Whip it slightly more than you would normally.

Serves 8.