A traditional Australian dessert, named after the famous ballerina, Anna Pavlova. So light and easy, and always well received. I deplore what the Yanks call meringue here – soft, gooey mess. Yuk! And it took me ages to get this right here in Florida. Do remember to use a spotlessly clean glass or metal bowl, and leave it in the switched off oven until just before serving. You can use any fruits and, for sheer indulgence, use Devon Cream!!
Serves: 8-10
Ingredients:
- 6 egg whites at room temperature.
- ¾ tsp cream of tartar.
- ¼ tsp salt.
- 2 cups granulated sugar (if you can get it, caster is great, but I also use regular sugar with good results).
- Cream.
- Any fresh fruit, strawberries are traditional, but a mix of any will be good, too.
Instructions:
- Line a cookie sheet with waxed or parchment paper...do not grease. Preheat oven to 275°F (low).
- Put egg whites and cream of tartar in mixing bowl and whip on high speed until whites begin to mound.
- Add sugar, gradually beating well after each addition until sugar is completely dissolved and egg whites stand up stiffly.
- Spoon onto the prepared pan and spread to desired shape; I usually lift up the edges a bit.
- Bake for 1-2 hours or until golden and firm to gentle touch.
- Turn off oven, but leave in the oven until ready to serve.
- (Here in Florida, if you take it out too soon, it will soften too much.) Spread cream over and top with fruit.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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