Telling the truth, this was the first time I made this delicious dessert, and I am already addicted. It is sweet, with a nice soft center and a crunchy meringue exterior. The strawberry so well complements the ricotta cream, this amazing dessert is a must-try. Interestingly, it is named after a Russian ballet dancer named Anna Pavlova because she loved this dessert so much.
6 egg whites
Pinch of cream of tartar
1 ½ cups sugar
2 teaspoons cornstarch
1/8 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla extract
Ricotta cheese cream
1 ½ cups ricotta cheese
¼ cup sugar
¾ cup heavy cream
12 ounces of strawberries, sliced
To make meringue:
Preheat the oven to 250 degrees Fahrenheit.
In a small bowl, mix sugar and cornstarch together.
Cover a large cookie sheet with parchment paper. In the middle of the parchment paper, draw a circle about 8 to 9 inches in diameter. Flip the parchment paper over.
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and cornstarch, and then salt. Beat on medium-high until stiff glossy peaks form, about 12 to 15 minutes. Mix in vanilla and lemon juice.
Place meringue on the prepared parchment, using the drawing as a guide. Smooth sides and top.
Bake meringue for 1½ hours. Turn off the heat and let it cool in the oven for 2 hours.
Beat ricotta cheese, sugar and pure vanilla extract for 1 to 2 minutes.
Add heavy whipping cream,
and beat until thick, another 2 to 3 minutes.
When you are ready to serve, use the back of a spoon to crack the top of the meringue.
Top with ricotta cream,
and sliced strawberries. Serve immediately.
Inspired by a recipe found in Martha Stewart “Living” magzine from April 2012.