Pavlova
PREP: 25 min.| BAKE: 45 min. + standing
My mother was taught to make this attractive dessert by my sister, who learned to prepare it from her Australian mother-in-law. When you beat the sugar into the egg whites, make sure that all the sugar is dissolved, or the pavlova will be sticky.
4 egg whites
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 cups sliced fresh strawberries
2 cups cubed fresh pineapple
2 medium kiwi fruit, peeled and sliced
Place egg whites in a large mixing bowl; let stand at room temperature for 30minutes. Beat until foamy. Add vanilla and vinegar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. Bake at 225° for 45-55minutes or until set and dry.
Turn oven off and do not open door. Let meringue dry in oven for 1 hour. Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers.
Yield: 6-8 servings.
From: Kathy Spang
Manheim, Pennsylvania
NUTRITION FACTS: 1 slice equals 229 calories, 5 g fat (5 g saturated fat), 0 cholesterol, 29mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment