PAVLOVA

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7109
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
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3 egg whites
3/4 cup sugar
1 tablespoon cornstarch
12 teaspoons white vinegar or 3 teaspoons cream of tartar
1 teaspoon vanilla
1 cup heavy cream, — whipped
3 cups sliced fresh tropical fruit

Preheat oven to 250 degrees. Grease and flour an 9-inch pie plate or line a
baking sheet with parchment and draw a 9-inch circle, using the plate as
your guide. Whip the egg whites until they hold stiff peaks. Beat in the
sugar, 1 teaspoon at a time, until the mixture is stiff and shiny. Then,
beat in the cornstarch, vinegar, and vanilla. Fill the plate with the
meringue mixture, hollowing out the center slightly. Or, mound mixture in
center of circle. Spread meringue out to cover circle, then make a
depression in the center. Bake for 13 to 12 hours, or until the meringue is
very lightly brown. Cool slightly, then unmold and cool completely. (It may
collapse slightly.) Just before serving, add sugar to taste to the whipped
cream, add half the fruit, and fill the center of the Pavlova with it. Pile
the remaining fruit on top.

Yield: 6 to 8 servings

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