This sticky-sweet treat — my grandmother’s version of the classic dessert known as the pavlova — may make you want to lick your bowl. In my family, we weren’t allowed to lick our bowls at the table, but no one blinked if we took them into the kitchen to get at those final drops of strawberry, ice cream, and meringue.
|6||egg whites, room-temperature|
|1||tsp. cream of tartar|
|1||tsp. vanilla extract|
|~||Vanilla ice cream (about 2 pints)|
|1||cup freshly whipped cream, lightly sweetened if desired|
|½||cup almond slivers, toasted|
|~||Fresh or frozen strawberries or other soft fruit|
For a less-sweet meringue, reduce the sugar to 1 cup.
High humidity can prevent the egg whites from thickening into stiff peaks; if this happens, you won’t be able to sculpt them into a bowl shape. Instead, simply bake the egg whites (they’ll form a rounded shape on the baking tray) into a meringue and pile the various garnishes on top when done.
The easiest way to get the ice cream into the pie shell evenly is to slice straight through the container of ice cream with a serrated knife, cutting wedges of equal and even thickness. Peel away the cardboard wrapping and lay the slices of ice cream in the pie.
Read more about Marisa McClellan’s family traditions.
This content is from the Marisa McClellan collection.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child