Pavlova

Pavlova

The perfect desert because it is fat free! One of the best New Zealand recipes that we Alaskans enjoy. This is pure heaven with fresh fruit piled on top with whipped cream.

Ingredients

The Shell:

2 egg whites
3/4 tsp. vanilla
1/4 tsp. cream of tartar
2/3 cup sugar (or less, to taste)

Directions

Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).

Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

Bake in a 300F oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.

Suggested fillings:
The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce. You can top the Pavola with anything you desire.

Submitted by Lee Ann