More from the Gluten-free Gourmet by Bette Hagman
Author:Bette Hagman
Language: eng
Format: epub
Publisher: Henry Holt and Co.
Published: 2010-09-14T16:00:00+00:00
BAKED AND SHAPED DESSERTS
PAM’S PAVLOVA
New Zealand’s national dessert was first created by an inspired chef for the ballerina Pavlova’s visit to that country. Now, according to my hostess in Auckland, there are as many recipes for the dessert as there are cooks in the country. She shared her recipe with me. The long beating is her secret. The center should be soft, the outside a crusty meringue. She says there’s never a failure, for however it turns out, that is the way it should be.
4 egg whites, room temperature
1½ cups fine sugar
1 teaspoon cornstarch
1 teaspoon vinegar
1 teaspoon vanilla
Topping
3 kiwifruit
1 cup whipping cream plus 3 tablespoons sugar, or 2 cups nondairy whipped topping
½ cup strawberries or other fresh fruit
Preheat oven to 250° to 275°.
In a large mixing bowl (metal or glass), beat the egg whites until soft peaks form. Add half the sugar and beat for 10 minutes. Fold in the cornstarch, vinegar, vanilla, and remaining sugar. Pile on an oven tray that has been covered with aluminum foil and shape as desired, either in a mound or cake shape. Bake for 1½ hours, or until crusty outside and lightly browned. Remove and cool.
Peel and slice the kiwifruit and whip the cream. Frost the cake with the cream and arrange the kiwifruit and strawberries or other fruit on top. Strawberries and raspberries should be tumbled in sugar before being added to the Pavlova; peaches, bananas, and other non-acidic fruits are better added just before serving. Cut in wedges to serve. Makes 8 generous servings.
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