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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My mother was taught to make this attractive dessert by my sister, who learned to prepare it from her Australian mother-in-law. Make sure, when you beat the sugar into the egg whites, that all the sugar is dissolved or the pavlova will be sticky. âKathy Spang, Manheim, Pennsylvania Ingredients:
4 egg whites |
1 teaspoon vanilla extract |
1 teaspoon white vinegar |
1 cup sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
2 cups sliced fresh strawberries |
2 cups cubed fresh pineapple |
2 medium kiwifruit, peeled and sliced |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Beat the egg whites, vanilla and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
3. Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle.
4. Bake at 225° for 45-55 minutes or until set and dry. Turn oven off and do not open door. Let meringue dry in oven for 1 hour.
5. Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers. Yield: 6-8 servings.
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