The perfect desert because
it is fat free! One of the best New Zealand recipes
that we Alaskans enjoy.
The Shell:
Place the egg whites in
a small mixing bowl and let stand at room temperature for
30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place
(writing-side down) on a baking sheet. Variation: Draw 10 four
inch circles on the
wax paper.
Add vanilla and cream of
tartar to egg whites. Beat with an electric mixer until soft
peaks form. Add sugar, 1 tablespoon at a time, beating on high speed
until very
stiff peaks form and sugar is almost dissolved (about 5 minutes).
Using the back of a spoon,
spread meringue onto the circle, building the sides up
to form a bowl.
Bake in a 300F oven for
35 minutes. Turn off the oven and let shell dry in the oven,
with the door closed for one hour. Remove the shell from baking sheet
and pull off
wax paper. Store in an airtight container. Will keep indefinitely.
The traditional filling
is simply fresh fruit and whipped cream and topped with fruit sauce.
Another good one is ice cream, nuts, fruit and sauce. You can top the
Pavola with
anything you desire. Have fun.
Questions? Just eMail us.
