This dessert was created for Anna Pavlova, one of the world's best-known ballerinas, while she was performing in New Zealand.
- 3 egg whites
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- Dash salt
- 1 cup sugar
- 4 cups peeled and sliced mixed fruit, such as kiwi, strawberries, or peaches
- 1 1/2 cups pressurized whipped cream (or sweetened whipped cream)
- Put the egg whites in a large bowl and let stand for about 1 hour. Meanwhile, cut a brown paper grocery bag so that you can use it to cover a thick cookie sheet. Use a pencil and ruler to draw eight, 3-inch circles on the paper.
- Preheat the oven to 300°. Add the vanilla extract, cream of tartar, and salt to the egg whites. With an electric mixer, beat on medium speed till soft peaks form. Add the sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and the sugar is almost dissolved (about 7 minutes).
- With a pastry tube (or using a spoon), pipe the meringue onto the circles on the paper, building up the sides to form 8 shells.
- With a grownup helping:
- Place the cookie sheet into the preheated oven and bake for 35 minutes. Turn off the oven. Let the shells dry in the oven, with the door closed, for 1 hour. Remove the shells from the paper.
- In a medium bowl, toss the fruit slices to blend. With a large spoon, fill the cooled shells with the fresh fruit mixture. Add a dollop of whipped cream to each mini pavlova. Serve immediately.
8 mini Pavlovas
Per serving: 150 calories, 2 g protein, 30 g carbohydrate, 2.5 g fat, 1.5 g saturated fat, 8 mg cholesterol, 1 g fiber, 35 mg sodium. Calories from fat: 15%.
© 2006 Elaine Magee