Pavlova

By nichc

Originated in Australia this yummy meringue and fruit dessert is a nice light finish to a meal.

Ingredients

• 3 egg whites
• 3/4 cup superfine sugar
• 1 1/4 cups heavy cream, whipped lightly
• Salt
• Fresh fruit of your choice - I use raspberries, strawberries, cherries, and blueberries.

Preparation

Step 1

Line cookie sheet with baking parchment. Whisk egg whites with a pinch of salt in a large bowl until soft peaks form. Whisk in sugar, a little at a time, whisking well after each addition until all the sugar has been incorporated and meringue is smooth and glossy.

Spoon three quarters of the meringue onto a prepared cookie sheet forming an 8 inch circle. Place spoonfuls of the remaining meringue all around the edges of the circle to make a nest shape.

Bake in oven preheated to 275 degrees for 1 1/4 hours. Turn off the heat but leave the pavlova in the oven until it is completely cool.

To serve place on serving dish, spread whipped cream in center and fill with fresh fruit. Don't assemble too soon in advance or it will get soggy.

Per Serving:
354 calories, 34g sugars, 3g protein, 34g carbs, 24g fat, 15g sat fat.