Pavlova

Canadian Running - - FOOD -

In­gre­di­ents

3 egg whites 1 tsp vanilla ¼ tsp cream of tar­tar 1 cup su­gar op­tional: 1 oz. dark choco­late grated or ½ cup finely chopped nuts 1–2 cups whip­ping cream 3 cups fruit, chopped

Di­rec­tions

1. Pre­heat oven to 300 F.

2. Line a large bak­ing sheet with parch­ment pa­per. Set aside.

3. In a large bowl, beat egg whites, cream of tar­tar and vanilla on medium un­til soft peaks form.

4. Grad­u­ally add su­gar, 1 tbsp at a time, and beat on high for 7 min­utes un­til stiff peaks form and the su­gar isn’t com­pletely dis­solved.

5. If mak­ing a choco­late or nut pavlova, gen­tly fold in the grated choco­late/ finely chopped nuts.

6. Us­ing a spoon or spat­ula, spread the mix­ture onto the bak­ing sheet. Build the sides to be about 4.5 cm high (slightly higher than the cen­tre).

7. Bake the shell for 45 min­utes. Do not open the oven. Turn off the oven and leave the shell to dry for 1 hour or overnight. 8. Just be­fore serv­ing, whip the cream on high un­til stiff­ened. Spread over the meringue and top with de­sired fruit.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.