The following recipe and commentary comes from the Washington Post, with minor modifications from me. Its at least 7 years old. I dont know the exact date. Ill give the original recipe and then the variation I used to make it parve. Im 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 20s 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
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|Serving Size: 1 Serving (661g)|
|Recipe Makes: 1|
|Calories from Fat: 316 (51%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 112.7mg||35 %|
|Sodium 438.6mg||15 %|
|Potassium 934.4mg||25 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 44g|
|Protein 25.3g||36 %|
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Calories per serving: 617
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