Yield: 6 Servings
|4||Egg whites at room temperature|
|1 cup||Castor sugar (granulated)|
|1 teaspoon||Cornflour (same as cornstartch)|
|1 teaspoon||Vanila flavour|
|Fresh fruit (strawberries; kiwi; etc)|
From: louray@... (Another time's forgotten space... (mickey)) Date: 8 Oct 1993 21:56:25 GMT
Interesting legend behind this: It seems a chef in adelaide created the pavlova after he had seen Anna Pavlova dance, saying that he wanted to create a dessert that was as light and airy as her dancing. (serves 6-8) preheat oven to 250 degrees F.
With an electric mixer beat the egg whites until soft peaks form then gradually add teh sugar. Beat until firm.
Add the cornflour, vinegar and vanilla. When combined, turn out into a flat tray that has been greased and dusted with cornflours. Try a circular shape with slightly more mixture at the edges, so that it may be served by placing goodies i its center depression.
Cook in a pre-heated, cool (250 deg. f) ove for one hour. when cooked, turn the oven off, leav eht 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 shipped cream and fresh fruit pieces, strawberries and kewe for examples.
Notes: Make sure that you beat teh egg-whites well, and that the sugar is fully dissolved before going on to the next step. Over-whipping can't hurt. The final texture should be meringue on the inside with a thin crust on the ouside.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .