| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Russian | 1 | Servings | |
INGREDIENTS
| 3 | Egg whites | |
| 1 | c | Super-fine sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 2 | tb | Cornstarch |
| 1 | ts | Lemon juice or white vinegar |
| 1/2 | pt | Whipping cream |
| 1 | ts | Vanilla extract |
| 2 | tb | Powdered sugar |
| 2 | oz | Semi-sweet chocolate |
| 2 | c | Fresh strawberries, washed, cleaned, and hulled |
| Powdered sugar for garnish |
INSTRUCTIONS
MERINGUE FILLING From the recipe file of Charlton Storey. Created in Australia in honor of the famous Russian ballerina, Pavlova, when she danced there. Meringue: Preheat oven to 300 degrees. Line baking sheet with parchment and draw an 8" circle on the parchment. Beat egg whites until stiff. Beat in sugar, 1 tablespoon at a time until it's glossy and stiff. Sift in cornstarch and cocoa. Fold in lemon juice. Spread evenly onto 8" circle on parchment and then push the center of the meringue out so there is a depression in the center. Bake for 1 hour 30 minutes. Cool for 15 minutes on rack, then peel off parchment lining. Place carefully on serving plate or tray. Filling: Beat whipping cream until soft peaks form. Beat in vanilla and powdered sugar. Fold in chocolate. Spoon into meringue and arrange fresh strawberries on top. Sprinkle with powdered sugar. Makes 4-6 servings. Posted to EAT-L Digest 28 October 96 Date: Tue, 29 Oct 1996 20:42:20 -0500 From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
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