To make this Australian dessert—named for Russian ballerina Anna Pavlova, who toured Australia in the 1920s—whipped cream and fresh fruit are layered atop a crisp French-meringue shell. Properly baked, the meringue stays completely white and develops a crunchy outer shell and a soft, marshmallow-like interior. Pavlova is traditionally topped with passionfruit, strawberries, or kiwi fruit, but this recipe features poached apricots and fresh black raspberries. Feel free to top a pavlova with other fresh, macerated, poached, or even roasted fruits.

　　

Ingredients

serves 6

　　

For meringue shell

4 large egg whites, room temperature

　　Pinch of salt

　　2 teaspoons champagne vinegar

　　1 teaspoon cornstarch

　　1 cup plus 2 tablespoons superfine sugar

　　1 teaspoon pure vanilla extract

　　

For whipped cream

3/4 cup heavy cream

　　2 to 3 tablespoons granulated sugar

　　

For topping

1 cup Poached Apricots (about 7 apricots; page 490)

　　1/2 cup fresh black raspberries

　　

Step 1

Prepare oven and pan Heat oven to 200°F, with a rack in lower third. Use an 8-inch bowl as a guide to trace a circle with a pencil onto a piece of parchment. Place the parchment, marking side down, on a baking sheet.

　　

Step 2

Make meringue In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add salt, vinegar, and cornstarch, and beat on medium speed until soft peaks form, about 3 minutes. Add superfine sugar in four additions, beating on medium-high speed until meringue is stiff and glossy, about 5 minutes. Beat in vanilla.

　　

Step 3

Bake Use a flexible spatula to spread the meringue to fill the marked circle on the parchment, then use the back of a spoon to thin out the center while slightly building up the sides (they should be about 1 1/2 inches high). Bake until the meringue is glossy and hard to the touch, about 1 hour 40 minutes; reduce temperature if the meringue begins to take on color. When meringue has finished cooking, turn off oven and let it cool in oven for at least 2 hours (or up to overnight). The pavlova should lift easily off the parchment.

　　

Step 4

Assemble pavlova Whip cream and sugar until soft peaks form. Spoon whipped cream into center of pavlova shell, then spread evenly but loosely with the back of the spoon. Top with fruit (or serve fruit on the side).

　　

Step 5

Serve Cut into slices and serve. Pavlova is best eaten immediately after it is assembled, although you can bake the shell and keep it in an airtight container at room temperature up to 2 days.

　　

Pavlova Tip

Step 6

Do not try to make pavlova on a hot or humid day. The meringue will brown long before it sets and also will not dry but remain tacky.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.