the best dessert in the world

It used to be Pumpkin Pie followed with a shot of Creme Brulee. But now, I have found a new love. Problem is is that it's a little bit unusual and not often seen in the bakery shelves and pastry cases of your favorite grocery store. What is this mysterious decoction that has tantalized me?

Pavlova, my friend, Pavlova.

What is that, you ask?

It is the most delicious menage et trois of meringue, custard and fresh fruit. It's like some crazy upside down love affair. More delectable is that it was named after a Russian ballerina.

Thanks to my aunt Heather for introducing me to this sweet treasure and to my aunt Jane for blogging about it.

And to make it a little tiny bit more common (come on, who reads this thing anyway?) I have found a recipe.

Pavlova

* 1 cup superfine sugar (250 ml)
* 1 tsp cornstarch (5 ml)
* 4 x large egg whites
* 1/4 tsp salt (1 ml)
* 1/4 tsp cream of tartar (1 ml)
* 1 tsp vanilla (5 ml)
* 1 tsp white vinegar (5 ml)
* 1 cup whipping cream (250 ml)
* 1/2 pt fresh raspberries
* 1/2 pt fresh blackberries
* 1/2 pt champagne grapes
* 1 bunch fresh mint


Directions:
Pavlova

1. Preheat oven to 275 F.
2. Prepare a baking sheet with parchment paper.
3. In a medium glass bowl combine ¼ cup sugar and cornstarch; mix with a fork until smooth.
4. With a high speed mixer beat egg whites until they foam, add salt and cream of tartar. Continue to beat until soft peaks form. Gradually add the remaining ¾ cup sugar, 2 tsp at a time, while beating constantly, until peaks stiffen. Beat in the cornstarch mixture until just blended. Add the vanilla and vinegar, continuing to mix until just blended. Spoon the mixture onto the cookie sheet. Making small 3 inch rounds. Bake for 1 hour and 15 minutes. Turn the heat off and leave the meringue in the oven for 1 hour to dry thoroughly. Remove and cool completely on a wire rack.
5. Peel the paper from the bottom of the meringue and place the dessert on a serving dish or cake plate. Just before serving, whip the cream into soft peaks and spoon into the center of the meringue. Top the whipped cream with the fruit and serve immediately.

Now get to it. And send me the pictures!!