This pavlova, however, is baked to perfection. Cake pans contain the meringues as they bake, which helps to retain a manageable shape (free-form meringues can sometimes get unruly). Keeping the temperature low ensures the palest color, and I added a small measure of ground almonds for texture. For the filling, simple macerated strawberries and billows of fresh whipped cream—both of which are only lightly sweetened in order to balance the sweet meringue. Once assembled, this dessert will only keep a short time before the juicy berries start to melt the meringue away.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot’s Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America’s Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore.
