The kids and our dinner guests absolutely loved this simple, luscious dessert with more than one asking for seconds. A slight word of caution; this is not a make ahead dessert. It is meant to be prepared and enjoyed in the same day, preferably within a few hours of preparation. Left for overnight for example, the meringue pavlova would begin to dissolve and lose its crunchy, slightly chewy, melt-in-your-mouth texture. The recipe is also quite large and would serve about 10 people, so making only half the recipe is a good option if you are serving only a few people. Be careful though, once your diners get their first mouthful of this amazing dessert, they may well be asking for seconds.

Preheat oven to 250 degrees F.
4 large egg whites, at room temperature
1 cup fine granulated sugar
2 tsp vanilla extract
Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved. Sprinkle the meringue with
4 tsp corn starch
1 tsp white vinegar
Fold in the corn starch and vinegar gently with a rubber spatula. This step helps a crisp crust to form on the meringue. Drop the meringue onto a parchment paper lined baking sheet and spread it out into a 9 inch circle.
Bake for 1 hour and 15 minutes or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the pavlova to cool completely in the oven.

Blueberry Compote

• 4 cups blueberries (fresh or frozen)
• 1 cup sugar
• ¼ cup water
• 1 1/2 tablespoons corn starch
• Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly. Cool completely.

Whip to firm peaks: 

• 3 cups whipping cream
• 4 rounded tablespoons powdered sugar (icing sugar)
• 2 tsp pure vanilla extract

Notes
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