Pavlova
From The Good Housekeeping Illustrated Book of
Desserts (Canada, UK), edited by Mildred Ying.
Begin 3-1/2 hours before serving or early in day
Ingredients:
3 large egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
5 kiwifruit
1-1/2 cups heavy or whipping cream
1/4 tsp almond extract
Instructions:
Line cookie sheet with foil. Using 9-inch round
plate or cake pan as guide, with toothpick, outline a
circle on foil on cookie sheet.
Preheat oven to 275°F (135°C) F. In small bowl, with mixer
at high speed, beat egg whites, cream of tartar, and
salt until soft peaks form. Beating at high speed,
gradually sprinkle in sugar, 2 Tbsp at a time,
beating well after each addition until sugar
completely dissolves and whites stand in stiff, glossy
peaks.
Inside circle on cookie sheet, spoon meringue
mixture, shaping meringue into a nest about 1-1/2
inches high around edge. Bake 1-1/4 hours or until
meringue is lightly browned and crisp.
Cool meringue on cookie sheet on wire rack 10
minutes. With metal spatula, carefully loosen and
remove meringue from foil to wire rack to cool
completely. When meringue is cool, place on
serving plate.
With sharp knife, peel off skin and thinly slice
kiwifruit.
In small bowl, with mixer at medium speed, beat
heavy or whipping cream and almond extract until
stiff peaks form.
To Serve: Spoon two-thirds of cream into meringue;
reserve a few kiwifruit slices; arrange remainder on
cream. Top with remaining cream and reserved
kiwifruit.
Yield: 12 servings
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