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Pavlova

By: Jane Shapton

"Jane Shapton of Tustin, 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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 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

Place egg whites in a small mixing 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.
Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 225 degrees F for 1 to 1-1/4 hours or until meringue is dry and firm to the touch and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/2 hours.
Just before serving, beat cream and almond extract in a small mixing bowl until stiff peaks form. Spoon into meringue shell. Top with fruit.