| 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>
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”