When the famous ballerina Anna Pavlova toured
Australia, a leading chef was so bowled over that he invented this recipe in her
honor. The meringues are said to resemble her swirling skirt!
3/4 cup sugar
8 ounces heavy cream
12 ounces thick yogurt
1 small can sliced pineapple
2 kiwi fruits
a few sprigs of mint
Heat oven to 300 degrees.
Cut a circle from waxed paper, using a large plate as your guide.
Crack the eggs and separate the whites from the yolks. Whip the
whites until they are stiff enough to stand up in peaks (use an
electric mixer for this). Gradually add in the sugar, one
tablespoon at a time. Whip well before adding each new
tablespoon. Spoon the meringue mixture in a ring on the waxed
paper. Bake for five minutes, then lower the heat to 250
degrees. Bake for 50 minutes or until crisp on the outside.
Leave to cool then peel off the paper. Whip the cream until
slightly stiff, then fold in the yogurt. Pile it in the center
of the ring. Chop the pineapple and kiwi and arrange on top of
the cream. Decorate with sprigs of mint and serve at once.