Pavlova Recipe

Pavlova Recipe photo by Taste of Home

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"My mother was taught to make this attractive dessert by my sister, who learned to prepare it from her Australian mother-in-law. Make sure, when you beat the sugar into the egg whites, that all the sugar is dissolved or the pavlova will be sticky." —Kathy Spang, Manheim, Pennsylvania

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Pavlova Recipe

Prep: 25 min. Bake: 45 min. + standing

Yield: 6-8 Servings

25 45 70

Ingredients

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 kiwifruit, peeled and sliced

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Beat the egg whites, vanilla and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff 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 45-55 minutes 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.

Nutritional Facts 1 slice equals 229 calories, 5 g fat (5 g saturated fat), 0 cholesterol, 29 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Pavlova in Taste of Home April/May 2008, p45

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Pavlova

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Reviewed on Apr. 09, 2011 by LianeLinstead

Pavlova is indeed light and refreshing. However, as an Australian, I can tell you that a pavlova should be white. If your pavlova is the colour of the one in the photo, it has been over-baked.