the proper pavlova

Categories
None
Yield
1 Servings
MeasureIngredient
Egg whites, at room temp
¼ teaspoon Salt
¼ teaspoon Cream of tartar
1 cup Granulated sugar
4 teaspoons Cornstarch
2 teaspoons White wine vinegar
1 teaspoon Vanilla
1 cup Heavy cream chilled
2⅔ cup Fruit (strawberries, assorted berries in sugar, chocolate chips, mandrin segments or kiwi can be used) I am not fond of frozen fruit, fresh is always the best.

1. preheat oven to 275 degrees Farenheit 2. Beat egg whites, salt,& cream of tartar together in a bowl until whites hold a stiff peak. (Do not use a plastic bowl the egg whites will not climb up the side of the bowl.) Add sugar, a few tablespoons at a time, beating until mixture is stiff and glossy. Beat in cornstarch, then vinegar and then vanilla.

3. Butter & and lightly flour a loose bottomed 8 inched cake pan and fill gently with the meringue mixture, spreading it higher around the edges than in the center of the pan to form a depression or bowl.

4. Bake cake for 1 hour-1 hour and 15 minutes, or until the meringue is firm and lightly browned. Pavlova will remain moist inside. Cool slightly the unmold, slide onto serving plate and cool completely. The meringue can be kept for one day in a plastic bag tightly closed.

5. Lightly whip the cream. Just before serving , mix in some of the fruit into the whip cream and spread on the Pavlova. Top with the rest of the fruit and garnish the way you want.

Posted to EAT-L Digest 26 October 96 Date: Sun, 27 Oct 1996 21:38:20 -0500 From: MRS NAOMI R SANDERS <XXAZ71A@...>

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