Pavlova
A dessert named after Russian ballerina Anna Pavlova, consisting of a meringue base, whipped cream, and fruit.
Ingredients
base meringue (see page 89)
1
whipped cream
1/2 pint (3 dl)
fresh or canned fruit
to taste
Instructions
1
Step 1
Place two 7-inch (18 cm) tart rings on silicone paper or parchment paper, and line the inside of the rings with a strip of paper 1 inch (2.5 cm) high, secured with a little jam or adhesive.
2
Step 2
Make the meringue and place half into each tart ring.
3
Step 3
Use a spatula to spread the meringue toward the edges, leaving a small well in the center.
4
Step 4
Bake in a 240°F (121°C) oven for about 45 minutes, or until the meringue is light golden brown. Remove the paper strip after cooling.
5
Step 5
The small well in the meringue is now filled with fruit and whipped cream.
6
Step 6
Top the Pavlova with a dome of whipped cream and decorate with various fresh and canned fruits.
