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Pavlova

Pavlova
"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
6-8 ServingsPrep: 25 min. Bake: 45 min. + standing

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.
Nutrition Facts: 1 slice equals 229 calories,
© Taste of Home 2013

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Pavlova (continued)

Nutrition Facts: 5 g fat (5 g saturated fat), 0 cholesterol, 29 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013