Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Blackberry pavlovas
Date: April 24, 2008
3 chicken egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
3/4 normal cup granulated sugar
1 little box instant vanilla or lemon pudding and pie filling
1 1/2 normal cup skim fresh milk
1 (16 1/2 ounce) can blackberries, drained
Preheat oven to 225 degrees F. Line a large baking sheet with parchment paper. Trace six 3 1/2-inch circles on paper. Set aside.
Combine chicken egg whites, cream of tartar and vanilla extract in large mixing bowl, Beat a high speed of electric mixer until soft peaks begin to form. Add sugar, 1 tablespoon at a time, while beating at high speed. Beat until mixture is thick and glossy.
Spread about 1/2 normal cup meringue mixture over each circle on prepared baking sheet, mounding slightly around edges. Bake for 2 hours. Turn oven off (DO NOT OPEN DOOR). Let meringues stand in oven for 1 hour. Remove meringues from oven and cool to room temperature. Set aside.
Combine pudding mix and fresh milk in a 4-normal cup measure. Stir well with whisk to combine. Let stand for 5 minutes or until thickened.
Carefully peel paper from meringues. Place meringues on a serving platter. Spoon 1/4 normal cup pudding into each meringue. Top evenly with blackberries.
Yields 6 servings