Pavlova

Pavlova

submitted by angel-food.chat@simpleinternet.com
from NSW, Australia

Yield: 6 Servings

4 large Egg whites
1 cup Sugar, castor
1 tsp Cornflour
1 tsp Vinegar
1 tsp Vanilla flavour

Preheat oven to 250 degrees F. With an electric mixer beat the egg whites until
soft peaks form, then gradually add the sugar. Beat until firm.  Add the
cornflour, vinegar and vanilla. When combined, turn out onto a flat tray that
has been greased and dusted with cornflour. Try a circular shape with slightly
more mixture at the edges so that it may be served by placing goodies in its
centre depression.  Cook in a preheated, cool (250 degrees F.) oven for one
hour. When cooked, turn the oven off, leave the oven door slightly ajar, and
allow to cool slowly in the oven. This slow cooling works to prevent the loss of
too much height. Serve cold, with whipped cream and fresh fruit pieces,
strawberries and kiwi fruit for example.

NOTES

* Australian meringue dessert.

* Cornflour is known in North America as cornstarch. Castor sugar is known there
as granulated sugar.

* Make sure that you start off with a clean bowl and beat the egg whites well. A
bowl with smooth sides (glass, metal) will help the eggs to whip up. A plastic
bowl with scratches prevents the eggs from attaining a very light texture. Also
ensure that the sugar is fully dissolved before going on to the next step. I
have never had troubles from over-whipping. The final texture should be meringue
on the inside with a thin crust on the outside.

 : Difficulty: moderate.
: Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling.


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