Pavlova

Prepared simply and enjoyed by all for its esthetic appeal and its blend of strawberries, kiwi, meringue base and whipped cream crown.  No, not that nasty, faux whipped cream from the tub (or even worse from the can) but the real deal.  This is heavy whipping cream with no adulteration — no sugar added.  Real whipped cream just tastes regal.  Hence, the crown.

I offered up my culinary masterpiece as the finishing touch for our Christmas dinner.  I think the marvel is the meringue upon which all remaining ingredients rest.  It looks  artistic and it makes a statement.  Purity.  Four egg whites folded with a hint of lemon juice, vanilla, and cornstarch. The last box of cornstarch sat in the pantry f-o-r-e-v-e-r.  This newly acquired box, purchased just in order to pull off this holiday Pavlova coup, will likely never be called on again in this coming year.  The novel and impressive dessert serves in such a way that no pie or cookies can.

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