This summer Christmas favorite is named after the Russian ballerina Anna Pavlova. It is best eaten the day you make it, and the kids couldn't believe it when I said they could have as much as they wanted. They gobbled it down! No complaints from my husband, either, who had a double serving as well.
Pavlova
4 egg whites
pinch of salt
1 c. sugar
1/2 t. vanilla extract
3/4 t. white vinegar
1 c. heavy whipping cream
kiwifruit, strawberries, bananas, passion fruit, or other fresh or well-drained can fruit
Cover baking sheet with parchment paper or aluminum foil. Trace a 7 inch circle using a bowl or plate. Preheat oven to 250 degrees.
Beat egg whites with salt until soft peaks form. Add 1/3 c. sugar and beat until sugar is dissolved and mixture is very thick. Add remaining sugar one or two T. at a time, beating well after each addition. When all sugar is dissolved and mixture is very stiff, add vanilla and vinegar. Beat well. The meringue mixture should be thick and glossy.
Spoon meringue into the circle marked on paper or foil. Using back of kitchen spoon, spread meringue evenly and form bowl. Bake for 1 1/2 hours, or until firm to the touch. Turn off oven and allow meringue to cool with door ajar.
In a chilled bowl, whip heavy cream until stiff. Spread the whipped cream over the top of pavlova. Wash and slice fruit, using one kind or combination of fruits. Arrange attractively on top of whipped cream. Cut in wedges and serve immediately.
No comments:
Post a Comment