| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Russian | Toohot06 | 1 | servings |
INGREDIENTS
| 1 | Recipe Classic Meringue; see * Note | |
| 1 | pt | Strawberries; washed, hulled, |
| ; and sliced | ||
| 2 | md | Mangoes; peeled and diced |
| 1 | tb | Brown sugar |
| 2 | tb | Rum |
| 1/2 | c | Heavy cream |
| 1 | tb | White sugar |
INSTRUCTIONS
* Note: See the "Classic Meringue" recipe which is included in this collection. Preheat oven to 225 degrees. Load Classic Meringue into a pastry bag fitted with a medium plain or star tip. Line 2 baking sheets with parchment paper and use a dab of meringue in each corner to secure paper to the pans. Pipe out spirals to form 4-inch disks, 4 disks on each baking sheet. On one baking sheet, build up the walls of each disk by piping around outer rim to form a shell. You should have four round open shells and four disks to be used as lids. Also, pipe out several mini meringue disks or bars to serve as tests. Place pans in oven and bake for about 1 1/2 hours. They should be thoroughly dry but not colored. Break open a test meringue: it should be not at all shiny. Remove from oven and allow to cool. Meanwhile, combine strawberries, mangoes, brown sugar and rum in medium bowl. Set aside until ready to serve. At serving time, whip cream with white sugar until soft peaks form. Place a dab of whipped cream in the bottom of each meringue shell. Spoon in fruit mixture, dividing evenly. Top with another dollop of whipped cream and set lids on top. Serve. This recipe yields ?? servings. Comments: Pavlovas were created for, and in honor of, a Russian ballerina. If you omit the cream, this is a delicious nonfat dessert. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6345 broadcast 01-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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