Pavlova is a meringue dessert named after a Russian ballet dancer. I was always kind of intimidated to try making one, but in actuality is is easy, forgiving and a wonderful combination of crunch, chewy, creamy and fruity. That’s all a person can ask for.
I whipped a bunch of egg whites, added sugar and when stiff added some vanilla extract, and cornstarch. Baked it for an hour at 3oo, making a depression in the center to hold the fruit.