"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pavlova Recipe

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This recipe for Pavlova, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Schmitt - Imaging Administration
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites, at room temperature
tsp. salt
tsp. cream of tartar
1 c. fine granulated sugar
4 tsp. cornstarch
2 tsp. white wine vinegar
1 tsp. vanilla extract
1 cup heavy cream, chilled
2 to 3 cups strawberries, sliced and sprinkled with sugar and Grand Marnier
Sliced kiwi
Fresh mint

Directions:
Directions:
Preheat oven to 275F. Beat egg whites, salt and cream of tartar together in a bowl until the whites hold a stiff peak. Add the sugar, a few tablespoons at a time, beating until mixture is stiff and glossy. Beat in the cornstarch, then the vinegar and the vanilla. Butter and lightly flour a loose-bottom 8-inch cake pan and fill gently with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression. Bake cake for 1 to 1 hours, or until meringue is firm and lightly browned. Pavlova will remain moist inside. Cool slightly, unmold, slide onto a serving plate, and cool completely. Lightly whip cream. Just before serving, spread the Pavlova with whipped cream and then with strawberries, kiwi and mint. Serve immediately; 4 to 6 portions.


Personal Notes:
Personal Notes:
Created in honor of the great ballerina.

 

 

 

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