Yield: 20 Servings
|1 pinch||Salt (good one)|
|1 pounds||Castor (granulated) sugar|
|2 teaspoons||White vinegar|
|2 tablespoons||Cornflour (cornstarch)|
|1¼ pint||Thickened cream; whipped|
|6||Bananas (up to)|
|2||Punnets (basket? pint?) strawberries|
The method is the same as for the basic recipe for marshmallow pavlova.
[This is what the recipe says and I know I'm going to get requests for a basic recipe. Check rec.food.recipes later today as I'm planning on posting it there or email me.]
Shape the meringue into an oval about 7 inches by 9 inches and 2-½ inches high. It usually fits diagonally across a normal sized baking tray.
Flatten the top of the meringue with a spatula. Preheat oven to hot, turn to very slow. Bake for about 2 hours. Stand for a few minutes. Turn out onto the serving tray (the easiest way is to put the tray over the pavlova gently, then carefully turn so the tray is underneath). Remove the paper and cool. The centre will sink gradually as the pavlova cools. It's not a bad idea to mark a small oval in the centre with the point of a knife so that the centre sinks evenly, leaving the outside edge intact. Fill with cream and fruit when cold, but no sooner than 1 hour before serving. Serves 18-20.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .