Named after ballerina Anna Pavlova, this famous dessert consists of a meringue base with a fruit sauce and creamy topping.

Recipe by Cooking Light April 1996

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 250°.

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  • Combine first 7 ingredients in a bowl; stir well, and set aside. Place parchment paper over a large baking sheet. Draw 6 (4-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.

  • Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add extract; beat well. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold coconut into egg white mixture.

  • Divide egg white mixture evenly among the 6 drawn circles. Using the back of spoon, shape meringues into nests with 1-inch sides.

  • Bake at 250° for 1 hour or until dry. Turn oven off, and let meringue nests cool in closed oven at least 4 hours. Carefully remove meringue nests from paper.

  • Spoon 1/4 cup ice cream into each meringue nest, and top with about 2/3 cup fruit mixture. Garnish with mint sprigs, if desired.

Nutrition Facts

295 calories; calories from fat 16%; fat 5.1g; saturated fat 3.8g; mono fat 0.2g; poly fat 0.1g; protein 4.3g; carbohydrates 68.8g; fiber 3.4g; cholesterol 13mg; iron 0.7mg; sodium 66mg; calcium 43mg.
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