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Strawberry Pavlova
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4 egg whites
1/4 teaspoon cream of tartar
1-1/4 cups plus 2 tablespoons sugar, divided
2 teaspoons cornstarch
1 teaspoon lemon juice
1/2 to 1 teaspoon almond extract
2 cups whipping cream
1 quart fresh strawberries, sliced
Place egg whites in a large mixing bowl; let stand at room temperature for 30
minutes. Beat egg whites on medium speed until foamy. Add cream of tartar; beat
until soft peaks form. Gradually add 1-1/4 cups sugar, 1 tablespoon at a time,
beating on high until stiff peaks form. Sprinkle cornstarch over egg white
mixture; fold in. Fold in lemon juice and extract. Coat a 14-in. pizza pan with
cooking spray. Spoon meringue onto pan, forming a 12-in. heart; build up edges
slightly. Bake at 250° for 45-55 minutes or until crisp. Cool on pan on a
wire rack. In a mixing bowl, beat cream until soft peaks form. Gradually add
the remaining sugar, beating until stiff peaks form. Spoon over meringue; arrange
strawberries over top. Serve immediately.
Yield: 12 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |