INGREDIENTS

INSTRUCTIONS

The following recipe and commentary comes from the Washington Post, with
minor modifications from me. It's at least 7 years old. I don't know the
exact date.
I'll give the original recipe and then the variation I used to make it
parve. I'm not knowledgeable about kashrut (Israeli parents!!!) so if I
make any mistakes, please forgive and correct.
The Pavova was created when ballerina Anna Pavlova danced in New Zealand
during the early 20's and inspired a local baker to create a dessert that
would be as light and airy as the dancer herself.
This puff of creamy egg white and sugar rises like a snowdrift in a very
slow oven. When removed it slowly and gracefully sinks in the center,
creating a stage to be filled with whipped cream and fresh fruit.
Traditional fruits used are passion fruit, kiwis, strawberries. Any fruit
like peaches or berries would be delicious.
This is a dessert that does not keep. The meringue will toughen and get
gummy if refrigerated.
NO PEAKING IN THE OVEN.
Another must is the slow addition of the sugar. It must be thoroughly
dissolved.
Butter the bottom and sides of a 10-inch glass pie plate. Dust lightly with
sugar.
In a large mixing bowl, beat egg whites with an electric mixer to soft
peaks, about 1 minute. Gradually beat in sugar. sprinkle sugar in at 1/2
tsp at at time or less, beating thoroughly after each addition,
particularly during the addition of the first 1/2 c of sugar. The sugar
will be "cooking" the egg whites. The second 1/2 cub can be added slightly
faster, a tsp at a time.
The batter will get thick and heavy. When ready it will be almost like cake
batter. Add 1 tsp vanilla and vinegar. Mix. Then sprinkle cornstarch over
all and beat until thoroughly mixed.
With a spatula, scoop the egg white mixture into the pie plate, heaping it
high in the center. It will be rough and look almost like a bowl of
feathers. Bake 1 1/2 hours at 250 degree. (Do not open the door during
baking.) It will puff slightly, but not a great deal. Remove to a rack and
cool at room temp. It will take about 1 1/3 hours for it to fall about 1
1/2 inches in depth in the center. Do not refrigerate.
Before dinner whip the cream until very stiff peaks form. Add 1 tsp sugar
and 1/2 tsp vanilla, whipping thoroughly to dissolve sugar. Cover and
refrigerate
When ready to serve, mix the fruit with the whipped cream reserving a few
berries for garnish. Spoon onto the meringue "stage". Present at table and
slice into wedges.
Recipe is attributed to Maggie Stephenson of Falls Church
Parve Substitutions:
Margarine for butter
Non Dairy whipped topping for whipped cream.
The recipe looks more complicated than it is. The first couple of times you
need to follow the directions closely. Then it gets fairly easy.
Posted to JEWISH-FOOD digest V97 #021
From: Tammy Paynter <TPAYNTER@SIVM.SI.EDU>
Date:         Fri, 13 Sep 96  09:12:09 EDT

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