Recipes

Pavlova (pav-LOH-vah)

this unusual dessert demands high quality fresh fruit both for flavor and appearance. Make it when fruits are in season and st their prime — or when kiwi fruit is specially priced.

Fruit Meringue (New Zealand)

Serves 4–6

350°F 180°C

250°F 120°C (1 hour)

Preheat oven to 350°F (180°C)
Beat to soft peaks:

• 6 egg whites
• 1 t. cream of tartar (5ml)
• 1⁄4 t. salt (1ml)

Continue beating and slowly add:

• 1 c. sugar (250 ml)

When stiff, beat in

• 2 t. cornstarch (10 ml)
• 1 t. vinegar (5 ml)
• 1 t. vanilla extract (5 ml)

Cut out 9-inch (22cm) from brown paper bag. Moisten bottom of paper circle with water and lay on cookie sheet. Pile egg-white mixture on top of circle, forming depression in center. Place in oven. Reduce temperature to 250°F (120°C) and bake for 1 hour. or until lightly browned. Cool. Slip knife betwen paper and moist meringue cake bottom. Transfer cake from paper to plate. Serve topped with fresh strawberries, raspberries, or kiwi fruit.

—Carla kaye Jones and George Switzer, Hampton, Virginia.
Used by permission of Herald Press.