Classic pavlova

Yield: 1 Servings

Measure Ingredient
4 \N Egg whites
½ teaspoon Salt
1½ cup Caster sugar
½ teaspoon Vanilla
1 teaspoon Vinegar
1 tablespoon Cornflour
1¼ cup (300ml) cream; whipped
\N \N Strawberries; sliced
\N \N Kiwi fruit; peeled and thinly sliced
\N \N Passionfruit pulp

Place egg whites and salt in a large, CLEAN and DRY bowl and beat until soft peaks form. (When eggs are drawn out of the bowl they should just fall over at the peak). Gradually add the sugar, a tablespoonful at a time, beating well after each addition.

Lightly fold in the vinegar, vanilla and cornflour.

Turn out onto a prepared (greased and floured) round plate and mould the mixture into a large round shape (approx. 40cm in diameter) with an indentation in the centre.

Bake at 120 c (this equals 250 f) for 1½ hours or until firm to touch.

Cool in the oven.

When cool, place on serving plate, fill with whipped cream and decorate with strawberries, sliced kiwi fruit and passionfruit pulp.

Posted to recipelu-digest Volume 01 Number 673 by fairbros@... on Feb 2, 1998

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