Monday, June 11, 2012

Strawberry Pavlova

4 egg whites (room temperature)
1/2 cup granulated sugar 1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons strawberry extract
1 teaspoon distilled white vinegar
1 lb strawberries, sliced (put aside 7 to dip)
1 lb kiwis, sliced
2 cups lightly sweetened, whipped heavy cream   
1/3 cup of dark chocolate (melted)

Preheat oven to 250 F. 

Line a cookie sheet with parchment paper.

In a glass bowl, beat egg whites and salt until stiff peaks form. Add granulated sugar a tablespoon at a time, while beating on high speed, until all is combined. The meringue should be shiny, white, and stiff. Fold in vanilla and strawberry extract and vinegar.

Mound the meringue on the pan in a round shape about 6 inches in diameter.

Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven (about 2 hours).

Spread whipped cream generously on top of the pavlova. Arrange strawberries on top. Drizzle melted chocolate on top.

Keep refrigerated in a airtight container until it's time to serve. Use a serrated knife to gently cut slices.

Yield: 6 to 8 servings.

Pavlova is a traditional dessert in New Zealand. I think Australia claims it as well. It is a meringue base that is filled with whipped cream and fruit.

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