Pavlova

Growing up my absolute favorite dessert was pavlova.  Every year for my birthday I always wanted a pavlova.  I’ve lightened up my grandmother’s famous recipe a tad, but this continues to be a family favorite dessert and one I look forward to making every year for my birthday.

Ingredients:

Crust-

6 egg whites

¼ teaspoon salt

¼ teaspoon cream of tartar

1 cup sugar

Topping:

1 cup sugar

8 ounces reduced fat cream cheese

2 teaspoons vanilla extract

2 cups miniature marshmallows (I used colored marshmallows this time)

1 8 ounce container fat free cool whip

Fresh fruit: strawberries, blueberries, kiwi, etc..

Directions:

1. Preheat the oven to 275 degrees.  Line a baking sheet with parchment paper. Spray with baking spray.
2. Separate egg whites and beat egg whites with salt and cream of tartar until foamy.
3. Continue beating the egg whites while adding the cup of sugar one tablespoon at a time until stiff peaks form. 
4. Spread the egg white mixture on the baking sheet.  If you want a circle cake form in the shape of a circle on a large baking sheet. 
5. Bake 1 hour.  After 1 hour turn the oven off but do NOT open the oven door for at least 12 hours. 
6. Once the meringue has set remove the paper carefully and transfer to a serving platter.  You can cut off excess crust to make it fit on a platter or in a cake caddy like I used.
7. Cream the cheese with the vanilla and sugar.  Scrape down the sides a few times to ensure all of the cream cheese gets beaten.
8. Add the miniature marshmallows and mix in.
9. Carefully fold in the cool whip.
10. Spread the topping gently over the crust.
11. Slice fruit and arrange in a pattern to decorate.
12. Store in the refrigerator until ready to serve.
13. Enjoy!