This is a ballerina cake that is named after Russian ballerina Anna Pavlova, the cake resembles her tutu. It is a gluten free for anyone trying to cut down on carbs. It is light, pillowy, sexy and decadent. My mom is a master of making it & I finally tried it myself. It is also an excellent warm weather summer dessert.
4 Egg whites
1 cup of white sugar
1 tsp. vanilla extract
1 tsp. of lemon juice
2 tsp. of corn starch
1 pint of heavy cream
Fruit of your choice ( originally it suggests kiwi and strawberries but you can really use whatever you would like, bananas and even chocolate goes)
Set your oven at 250 F. to warm up and prep your pan with parchment paper, sprinkle cornstarch on it for the cake not to stick.
Whip the egg whites until frothy, then add sugar one tablespoon at a time, you will have thick glossy foam, then FOLD in cornstarch, vanilla and lemon juice.
Then take the egg white mix and create a round shape on the pan, using a spoon or spatula to smooth out and make the edges a little higher, as you will be putting the whipped cream and berries on it later.
Put the pan in the oven and set the time for half hour, then check, you want to make sure it does not turn too dark, the outcome should look like a big meringue cookie and the color should be white. Some recipes call for an hour in the oven, but I would really tread lightly and check, as once it is too overdone it will be too late to salvage it.
Now that the meringue part is done, make the whipped cream, cut up your fruit and fill the center of the meringue. And here you have it, enjoy this delicious treat.