foolproof pavlova

Categories
None
Yield
1 Servings
MeasureIngredient
Egg whites (eggs at room temp)
1¼ cup Extra fine or regular white sugar
1 tablespoon Cornstarch
1 teaspoon White vinegar
1 teaspoon Vanilla
1½ cup Whipped cream (whip just before using)
  Fresh seasonal fruit (sliced kiwifruit and sliced strawberries are gorgeous)

>From Rayna Knighton, New Zealand preheat oven to 350

Place egg whites into clean bowl of an electric mixer. Add sugar and beat on high speed for 10 minutes, or till thick and glossy and mixture forms stiff peaks.

Mix the cornstarch, vinegar, and vanilla to a smooth paste. Add this to the eggwhite mixture and beat on high for a further 4 minutes.

Place a sheet of baking paper on a cooky sheet and mark an 8 inch circle on the baking paper. Spoon the pavlova mixture into the center of the circle and spread to 7 inch circle. The pavlova will spread to fill the 8 inch circle during baking.

Place the pavlova in the oven and reduce the temperature to 210. Bake for one hour. Turn the oven off and leave the pavlova in the oven to cool. When ready, spread top with whipped cream and top with fresh seasonal fruit. Can spread the whipped cream down about one to inches on sides of pavlova.

Serves 6 to 8. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@...> on Aug 16, 1997

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