Pavlova

This sweet show stopper originates in Australia. Make a meringue nest, fill it with luscious almond cream and top it with fresh fruit.

Yield

8 servings

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup granulated (white) sugar
2 cups heavy whipping cream
1 teaspoon almond extract
assorted fresh fruit

Directions

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.

Preheat oven to 225°F (107°C). Line a baking sheet with parchment paper; set aside.

Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread into a 9-inch circle on prepared pan, forming a shallow well in the center.

Bake for 1 to 1 1/4 hours or until meringue is dry and firm to the touch and lightly browned. Turn oven off; leave meringue in oven for 1 to 1 1/2 hours.

Just before serving, beat cream and almond extract in a small mixing bowl until stiff peaks form. Spoon into meringue shell. Top with fruit.

Estimated Time

Preparation Time: 20 minutes
Standing Time: 30 minutes
Bake Time: 1 hour 15 minutes
Cool Time: 1 hour 30 minutes

Nutritional Information

1 serving (1 piece) equals 230 calories, 18 g fat (11 g saturated fat), 65 mg cholesterol, 94 mg sodium, 16 g carbohydrate, 0 fiber, 2 g protein.

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