"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dominic Dilio's To Die For Pavlova Recipe

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This recipe for Dominic Dilio's To Die For Pavlova, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Dilio
Added: Thursday, November 9, 2006


4 egg whites
2/3 cup sugar
4 tsp. corn starch
1/2 tsp. white vinegar
1 tsp vanilla

2 cups whipping cream
1/3 cup powdered sugar
1 tsp. vanilla
fresh fruit of your choice, sliced (kiwi, strawberries, peaches, berries, etc.)

Beat egg whites, vinegar, and vanilla together until foamy. Slowly add sugar. Beat just until soft peaks start to form. Sprinke in 4 tsp. corn starch and continue beating until stiff peaks form. With the back of a large spoon, spread the merengue out on a piece of parchment paper or a cut brown paper bag placed on a cookie sheet. Spread the merengue to about the size of a medium pizza or a very large plate. Bake at 250 for 45 minutes. Then, without opening the door, turn the oven off and leave the merengue in the oven for an additional hour or even more until dry. Then remove from oven and let cool. Carefully remove from paper by sliding a large spatula underneath merengue and transfer to a serving plate.

Beat whipping cream, powdered sugar, and vanilla together until peaks form. Just before serving, spread whipped cream over cooled merengue and top with a layer of sliced fresh fruit.




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