Spirited Entertaining - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining: Great New Recipes Using Manitoba Foods

Pavlova

pavlova.jpg (10824 bytes)

Fresh Manitoba eggs add a local flavour to this Australian dessert.

4	(4)	EGG WHITES, at room temperature
1 tsp	(5 mL)	vanilla
1/4 tsp	(1 mL)	cream of tartar or
1 tsp	(5 mL)	lemon juice
1/4 tsp	(1 mL)	salt
1 cup	(250 mL)	sugar
1 cup	(250 mL)	whipping cream, whipped
2 cups	(500 mL)	assorted fresh fruit
Line baking sheet with foil. Draw 9-inch (23-cm) circle. In large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 2 tbsp (25 mL) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet, mounding higher around edge. Bake in pre-heated oven at 250° F (120° C) for 1¼ to 1½ hours until crisp on outside and firm to touch. Turn off heat and allow to cool in oven with door propped open. Pavlova can be stored in cool, airtight container for several days. To serve: Spread whipped cream in centre of shell; top with fruit. Chill until serving time. Makes 6 to 8 servings. Manitoba Egg Producers www.mbegg.mb.ca

Try the fragrant, fresh, and fruity, Bersano Moscato d’Asti with this light and impressive dessert. Visit www.liquormartsonline.com for more information.

Photo used with permission. All rights reserved. Manitoba Agriculture, Food and Rural Initiatives