A Dessert That’s As Light As Air

Here’s a perfect dessert to make for the 4th of July celebration…or any celebration for that matter. The Pavlova is a national dessert in both New Zealand and Australia.

Did you know that the Pavlova was named for the famed Russian ballerina Anna Pavlova? Yes! It’s due to her dancing being described as, “light as air.”

I like making this dessert because it is super easy,  looks so elegant and tastes out of this world. It’s not overly sweet and really perfect to serve at a back yard BBQ after a heavy meal. By the way, if the meringue cracks, don’t worry…let it go…it will taste just as wonderful!



Jean Trebek’s Reliable Recipes/



6 egg whites at room temperature

1 1/2 cups granulated sugar

pinch of salt

3 tsp white vinegar

1 tsp vanilla extract

3 tsp cornstarch

1 cup heavy cream for whipping

1 Tablespoon powered sugar

Fresh strawberries and blueberries, sliced for topping

Fresh mint leaves, for garnish


To make the meringue:  

Preheat the oven to 300 degrees.

Thoroughly clean the bowl and the whisk of a stand mixer.

Whisk on medium speed all the egg whites to soft peaks, about 3 – 4 minutes.

Slowly pour in the sugar, pausing for about 20 seconds between each addition to allow the sugar to dissolve, about 10 minutes total.

After the last of the sugar has been added, whisk on high for about 3 minutes more.

Scrape down the sides as needed to make sure all of the sugar in incorporated. The mixture should be very thick and glossy.

Mix together the cornstarch, vinegar and vanilla extract together in a small bowl, and then add to the meringue mixture and whisk gently until just combined.

Line a 12″ round pizza tray or a cookie sheet with a piece of baking paper or parchment paper. Adhere the paper to the pan by placing a dab of meringue under each comer of the paper to secure it to the baking sheet.

Scoop the meringue mixture on to the center of the parchment paper, forming a round dome roughly 8 – 9 inches in diameter and about 3 inches high.  Then, scoop out a well out of the center that is about 1 inch deep and 3 – 4 inches in diameter, discarding or baking the scooped-out meringue separately.

Bake the meringue as is or smooth down the sides and create a pattern in the meringue.

Clean up the edges using a dry paper towel.

Place the meringue into the oven and immediately reduce the temperature to 250 degrees.

Bake for 1 hour to 1 hour hour and 15 minutes.  Turn on the oven light to see the pavlova.

The pavlova should be lightly browned.  If you touch the pavlova it should be dry to the touch.

Turn off the oven and leave pavlova in the oven with the door closed for 3 hours or until the pavlova has completely cooled down.

To serve, whip the cream, add the powdered sugar and gently spoon into the center of the pavlova.

Top with fresh sliced berries and garnish with mint leaves.


Serves 8 – Have Fun!!

Classic Lemon Meringue Pie | Jean Trebek's Reliable Recipes

Classic Lemon Meringue Pie

Love Meringue like we do? Here’s another delicious Reliable Recipe!  Homemade pie crust, velvety lemon custard filling, and lusciously sweet meringue topping.. Get this Recipe



Jean is a Professional Religious Science Practitioner, Reiki Master and Sound Healer. She grew up on Long Island, NY, and now lives in Los Angeles. She has two wonderful adult children, Matthew and Emily, with her beloved late husband, Alex.  Jean enjoys taking long walks, watching movies, and traveling. She is very grateful for her family, friends, Luna (the dog) and good coffee.

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