I've had a tradition to make a Pavlova for my family for Midsummer for some years now. I think it is a surprisingly easy dessert to make, though time consuming. This year's Pavlova was extra large, to account for some visitors - yet we ate all of it!
Here's the recipe:
Pavlova
8 egg whites
5Πdl sugar
3 tbsp potato flour
2 tsp white vinegar
Separate the eggwhites. Beat the eggwhites until they form stiff peaks. Add sugar while mixing thoroughly. Mix until glistening and firm. Add the potato flour and the vinegar. Mix for two minutes.
Oil the parchment paper. Empty the pavlova batter onto the parchment paper and form it into a circle, the center thinner, with higher edges (this will form a "nest" for the toppings). Bake in the oven at 100C° for two hours. Turn the oven off and let the pavlova dry in the oven for one more hour.
Top with whipped cream and an assortment of fruit and berries.
