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This light airy dessert originated in Australia where all festive occasions end with a good nosh on this delight. Named after the Russian dancer Anna Pavlova, this dessert was once described as light and airy as her dancing. I love it because it does not matter how full you are after a huge meal, there is always room for this fluffy dessert.
4 egg whites (room temperature)
1 cup fine sugar
1 teaspoon corn starch
1 teaspoon vinegar
2 cups 35% heavy cream
2 heaping tablespoons icing sugar
tropical fruit for decorating
Preheat oven to 350F.
In a stand mixer with a clean bowl, whisk egg whites on high just before they are stiff peaks.
Slowly incorporate fine sugar into the stiffened egg whites while still whisking.
Once they have achieved stiff peaks, are glossy and the sugar has fully dissolved in the egg whites, thoroughly fold in corn starch and vinegar.
Gently spread out the egg whites on either 9” circle of parchment paper on a cookie sheet OR into an 8” spring form pan with oiled sides.
Transfer to the oven and immediately turn the oven down to 200F.
Do not open oven. Do not jump near the oven! Bake for 90 minutes.
After 90 minutes, turn oven off allowing to cool slowly (3 hours). Leave in oven overnight if possible.
Whisk heavy cream in a clean and cold bowl. Once soft peaks have formed, slowly whisk in icing sugar.
Chop a variety of tropical fruit. Traditionally, kiwi, strawberry, mango and passion fruit are used however almost anything flies.
Just before serving, remove parchment paper and transfer meringue to your serving plate. Top with whipping cream and tropical fruit.
Enjoy with Icewine!