The method is the same as for the basic recipe for marshmallow pavlova. [This is what the recipe says and I know Im going to get requests for a basic recipe. Check rec.food.recipes later today as Im planning on posting it there or email me.] Shape the meringue into an oval about 7 inches by 9 inches and 2-1/2 inches high. It usually fits diagonally across a normal sized baking tray. Flatten the top of the meringue with a spatula. Preheat oven to hot, turn to very slow. Bake for about 2 hours. Stand for a few minutes. Turn out onto the serving tray (the easiest way is to put the tray over the pavlova gently, then carefully turn so the tray is underneath). Remove the paper and cool. The centre will sink gradually as the pavlova cools. Its not a bad idea to mark a small oval in the centre with the point of a knife so that the centre sinks evenly, leaving the outside edge intact. Fill with cream and fruit when cold, but no sooner than 1 hour before serving. Serves 18-20. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 150.7mg||5 %|
|Potassium 424.5mg||11 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 38.6g|
|Protein 10.6g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 201
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!