Pavlova

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This dessert is named for the famous Russian ballerina Anna Pavlova. It was first developed in either Australia or New Zealand, a point of major contention between the two, after one of her appearances Down Under.

3 eggs (separated)

¾ c. superfine (caster) sugar

1¼ c. whipping cream

mixed fresh fruit

Preheat oven to 275° F. Line a large cookie sheet with baking parchment.

Whisk egg whites till they form soft peaks. Whisk in sugar, a little at a time, whisking well after each addition.

Spoon ¾ of meringue onto cookie sheet forming 8-in. diameter circle.

Place spoonfuls of remaining meringue around edge of meringue circle so that they touch, making a nest shape.

Bake for 1¼-hrs.

Turn off oven, but leave meringue inside till it's completely cold. (Overnight is best.)

Transfer meringue to serving plate; then gently spread inside of meringue with lightly whipped cream.

Arrange fruit on top of whipped cream.

It is easiest to make the meringue crust the night before it is needed.You can then leave it in the turned off oven overnight.

SOURCE: "Cookshelf Baking" (2005 ed.)

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