Print Options

 
 
 Print
Pavlova with Fresh Fruit Recipe

Pavlova with Fresh Fruit Recipe

Jane Shapton of Irvine, California suggests this sweet showstopper that originates in Australia (see details at right). "Make a meringue nest, fill it with luscious almond cream and top it with fresh fruit," she says.
TOTAL TIME: Prep: 45 min. Bake: 1 hour + standing YIELD:8-10 servings

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon almond extract
  • Assorted fresh fruit

Directions

  • 1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  • 2. Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 1 to 1-1/4 hours or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/2 hours.
  • 3. Just before serving, beat cream and almond extract in a small bowl until stiff peaks form. Spoon into meringue shell. Top with fruit. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 piece) equals 230 calories, 18 g fat (11 g saturated fat), 65 mg cholesterol, 94 mg sodium, 16 g carbohydrate, 0 fiber, 2 g protein.