Pavlova

Karen Haigh
This is a classic Australian dessert.

Meringue Shell:

2 egg whites
3/4 teaspoon vanilla
1/4 teaspoon cream of tartar
2/3 cup sugar (or less, to taste)

 Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).

Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.

Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.

Fillings: Fruit & Ice Cream

The traditional filling is simply fresh fruit and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").

Below are some variations. Be creative!

Chocolate Rum Filling

1/2 pint cream
1 tablespoon icing sugar
1 tablespoon dark rum
3 oz. grated dark chocolate

 Whip cream and icing sugar till thick, then fold in the rum and 2oz grated chocolate. Spoon into shell. Top with remaining grated or shaved chocolate and fresh fruit.

White chocolate and Raspberry Filling:

One of my inventions -- Karen.

1/4 cup whipping cream
10 ounces frozen raspberries
6 ounces white chocolate, chopped
3/4 cup chilled whipping cream
3 tablespoons sugar
1 pint fresh raspberries

 Puree frozen raspberries in a blender or food processor. Strain through a fine sieve to remove seeds (use a wooden spoon to press juice through mesh, and a rubber spatula to help remove it from the other side). Discard seeds.

Bring 1/4 cup whipping cream and 1/4 cup raspberry juice to simmer in heavy sauce pan. Add white chocolate and stir until melted and smooth. Pour into medium bowl and refrigerate until cool but not set (about 25 minutes).

Beat 3/4 cup chilled whipping cream to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. Spoon into prepared shells and chill until set. Serve within 6 hours. Just before serving, top with fresh raspberries and remaining raspberry juice.

From the Dinner Co-op