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 its 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"
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|Serving Size: 1 Serving (1801g)|
|Recipe Makes: 1|
|Calories from Fat: 384 (27%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 24.7g||124 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 82.2mg||25 %|
|Sodium 1023.1mg||35 %|
|Potassium 1911.1mg||50 %|
|Total Carbohydrate 213g||63 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 199.4g|
|Protein 72.7g||104 %|
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Calories per serving: 1449
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