Enjoy an easy-to-make Pavlova for Easter

Easter celebrations will be different this year. Perhaps there will be fewer people gathered around your table. Still, no matter how many people are there, you always need dessert, and Coral Ferry's Pavlova recipe is perfect for this, or any occasion.

Have you ever enjoyed a Pavlova? Crisp, yet chewy, artistic, yet homey, this dessert is perfect for any occasion; but what is it?

A Pavlova is a unique meringue shell, topped with a filling of some kind, often whipped cream, and piled high with fruit. However, it is not merely a meringue shell.

The difference between a plain meringue and a Pavlova is the ingredients. A meringue is made from egg whites, sugar, and often cream of tartar. Still, in order to be called a Pavlova, a meringue needs the addition of cornstarch and vinegar to achieve its marshmallowlike interior.

I have always thought the Pavlova originated in Australia, but have come to understand, both the Australian and New Zealanders claim it as their creation. It's believed to be named for the Russian ballerina, Anna Pavlova, near the time of one of her tours to the area in the 1920s.

There are many Pavlova recipes, and while most begin with similar shell ingredients, there are variations. Some add seasonal flavorings like peppermint or pumpkin spice or fill them with everything from freshly whipped cream to lemon curd, but almost all are topped with fruit of some kind.

Coral Ferry was my friend's mother-in-law, who, along with her two children, moved from the Chicago suburbs to Melbourne, Australia, for four years during the 1970s when her husband took a job as the manager of a Skill Saw factory plant.

Coral loved to cook, so it was no surprise when she returned to the Midwest with recipes from neighbors and friends in Melbourne, and this recipe was one of them. She would make it four or five times a summer, and it quickly became a favorite of both family and friends.

Little did they know how easy this delicious, and slightly exotic, dessert was to make. Lucky for me, Coral passed down her famous recipe to her daughter-in-law, my friend Sue, and she has now shared it with me.

I will admit, seeing vinegar in the ingredient list was a little surprising. With a bit of research, I learned acid, such as that in cream of tartar and vinegar help the egg whites hold on to air, allowing them to stay fluffy and not collapse. Sugar also aids in this effort, but plays a dual role and must be present to achieve the crisp exterior surrounding the chewy middle, created by adding cornstarch. The combination is absolutely perfect.

The filling and fruit topping finish off the masterpiece. Coral's original recipe includes a thick custard-like filling lightened with the addition of Dream Whip whipped topping mix, available in the baking aisle of most grocery stores. Still, Sue typically uses prepared Cool Whip instead. However, if you'd like to make it extra special, you can even make your own whipped cream, but Sue warns if the Pavlova is not going to be eaten right away, whipped cream may “weep” and add extra moisture; not a friend to the crispy-chewy shell.

Coral's recipe also calls for a little mint extract, which family and friends love, but if you are not a mint fan, don't worry, your Pavlova will still be delicious.

Now for the fruit, almost anything goes! Berries of any kind, mango, passion fruit, and of course, kiwi are all favorite fresh fruit toppings. That being said, if you only have canned mandarin oranges, that is OK too. Sue even suggested cherry pie filling; just be sure not to use too much liquid.

I would put Pavlova into an important category; easy to make with ingredients you typically have on hand, almost a pantry dessert. An excellent recipe to have during this time of “staying at home,” although I'm pretty sure you will want to make it time and time again.

Yes, you do have to plan a bit for the shell to cook and cool thoroughly, but that makes it a good dessert to make ahead of time.

And for those times when you want to be a little extra fancy, consider making mini individual Pavlovas for each of your guests, be sure to decrease your cooking time by about 10 minutes. Your guests will be so impressed.

Coral is remembered as an excellent cook, especially for this recipe, so thank you to her family for sharing it with me, and all of you. Seeing her recipe in print would have brought a smile to her face, as I'm sure it will bring a smile to yours when you taste it.

And even though it doesn't contain any carrots, I've heard the Easter Bunny may like it too. Happy Easter.