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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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AUSTRALIAN PAVOLVA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Quinn Estate in Arlington, Texas in 1991. Ingredients:
3 egg whites at room temperature |
1/8 teaspoon salt |
1/8 teaspoon cream of tartar |
3/4 cup extra fine sugar |
1 tablespoon cornstarch |
1 teaspoon vanilla |
1 cup whipping cream |
1/2 cup almonds |
2 tablespoons powdered sugar |
1-1/2 cups mixed berries |
Directions:
1. Heat oven to 250 then butter a spring form pan.
2. Beat eggs until stiff then add salt and cream of tartar.
3. Add cornstarch to sugar and add to egg whites one tablespoon at a time.
4. Add vanilla and beat until stiff and glossy then spoon meringue into pie plate.
5. Spread to make circle and make a depression then bake 1 hour.
6. Turn off oven and leave meringue in oven to cool gradually for 2 hours or over night.
7. To serve prepare fruit then whip cream until stiff.
8. Beat in confectioners' sugar and fold in nuts then heap whipped cream into depression.
9. Smooth and arrange fresh fruit in attractive pattern.
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