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Pavlova

Yield 8 servings (serving size: 1 wedge, 1/8 meringue, 1/2 cup fruit, and 1 1/2 tablespoons sauce)

Ingredients

  • 5 large egg whites (at room temperature)
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 4 cups assorted fresh berries
  • 2 tablespoons powdered sugar
  • 1 1/2 cups light vanilla ice cream, melted
  • 1 1/2 teaspoons Grand Marnier (orange-flavored liqueur) or 1/2 teaspoon extract of your choice

Nutrition Information

  • calories 180
  • caloriesfromfat 7 %
  • fat 1.3 g
  • satfat 0.7 g
  • monofat 0.3 g
  • polyfat 0.2 g
  • protein 3.5 g
  • carbohydrate 39.4 g
  • fiber 1.9 g
  • cholesterol 3 mg
  • iron 0.3 mg
  • sodium 128 mg
  • calcium 46 mg

How to Make It

  1. Preheat oven to 275°.

  2. Cover a large baking sheet with parchment paper. Draw a 10-inch circle on parchment paper. Turn parchment paper over. Secure with masking tape; set aside.

  3. Beat egg whites at high speed of a mixer until foamy. Add salt, beating until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Sprinkle cornstarch over egg white mixture; beat at low speed until well-blended. Stir in vanilla and vinegar.

  4. Spoon egg white mixture onto drawn circle. Using the back of spoon, shape meringue into a "nest" with 2 1/2-inch sides. Bake at 275° for 2 hours or until dry. Turn oven off; let meringue cool in closed oven at least 12 hours. Carefully remove meringue from paper; set aside.

  5. Combine fruit and powdered sugar; let stand 5 minutes. Combine ice cream and liqueur. Spoon fruit mixture onto meringue, and drizzle sauce over top.