Yield: 6 Servings
|1¼ cup||Caster (granulated) sugar|
|1 teaspoon||White vinegar|
|1 teaspoon||Vanilla essence (extract)|
|1 tablespoon||Cornflour (cornstarch)|
Date: Tue, 12 Mar 1996 21:33:37 +1300 From: Russell <cap@...>
Heres a recipe that Kiwis' all over know and enjoy- and from the Edmonds Cookbook to boot! It's probably not the same without the long white clouds of Aotearoa (New Zealand)- but enjoy it anyway! Preheat oven to 180C. Using an electric mixer, beat egg whites and sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla and cornflour together. Add to meringue. Beat on high speed for a further 5 minutes. Line an oven tray with baking paper (Don't grease). Draw a 22 cm circle on the baking paper. Spread the pavlova mixture to within 2 cm of the edge of the circle, keeping the shape as round and even as possible.
Smooth top surface over. Place pavlova in oven then turn oven temperature down to 100C. Bake pavlova for 1 hour. Turn oven off. Open oven door slightly and leave pavlova in oven until cold. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, sliced kiwi-fruit and the pulp of fresh passionfruits.
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