INGREDIENTS

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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