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Easy Pavlova
November 22, 2007

I grew up in the UK, and we made this dessert all the time over there. The ratio of the ingredients in this recipe is spot on, and this is how pavlova should taste. As mentioned, it is vital that no yolk get in with the whites(use an egg separator to help you if you want). Sprinkle the parchment paper with cornstarch to help the pavlova come off easily. If you want to sweeten the heavy whipping cream, you can sprinkle a little confectioners sugar in it. In order to help prevent cracking, the pavlova should be left in the oven to cool. Just turn it off and leave it in there for at least an hour. If it does crack, it's not a big deal because the cream will cover it anyway. Lastly, although peaches and cherries can be used to top pavlova, it tastes best and most authentic with strawberries, raspberries, or kiwi- or, a combination.

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