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2 Ratings
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A pavlova is a crisp meringue shell piled high with whipped cream and fresh berries. We used brown sugar to add a caramel-like flavor to the meringues. The meringues freeze for up to two months; remove them from the freezer before you assemble the pavlovas--no reheating required. Use any combination of fresh fruit.

Recipe by Cooking Light April 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape.

  • Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy. Add granulated sugar and brown sugar, 1 tablespoon at a time, beating until thick and glossy. Add vanilla, beating well. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven. Immediately reduce oven temperature to 300°; bake 1 hour. Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.

  • Beat whipping cream, powdered sugar, and cinnamon at high speed of a mixer until stiff peaks form. Dollop 1/4 cup whipped cream into each meringue nest. Top each with 1/2 cup pineapple, 2 tablespoons kiwi, and 2 tablespoons blackberries. Drizzle 1 1/2 teaspoons caramel syrup over each serving. Serve immediately.

  • Note: Whipping cream whips better when bowl and beaters are chilled.

Nutrition Facts

356 calories; calories from fat 29%; fat 11.5g; saturated fat 6.9g; mono fat 3.2g; poly fat 0.6g; protein 3.5g; carbohydrates 61.9g; fiber 2.8g; cholesterol 41mg; iron 0.7mg; sodium 178mg; calcium 53mg.
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