Rolled pavlova

Yield: 8 Servings

Measure Ingredient
4 \N Egg whites
8 tablespoons Sugar
1 teaspoon Cornflour
2 teaspoons Vinegar
1 tablespoon Coconut
\N \N Cream and peaches or fruit of choice

Grease a sponge roll tine (jelly roll pan - 11x17). Line it with a piece of greaseproof paper and grease that too. Brown coconut by heating in a pot.

Keep stirring it as it browns quickly. Beat egg whites until fluffy and add cornflour then vinegar . Mix lightly. I usually keep the bowl moving round at a very low speed while adding these ingredients. Add all but the 2 tablespoons of sugar. Beat until stiff. Mix in the last 2 tablespoons of sugar by hand. Spread the mixture evenly into the prepared sponge roll tin.

Sprinkle the coconut over the top and bake in the middle of the oven for 15-20 minutes at

180 c (350F).

When cooked tip out onto a prepared piece of greaseproof paper with sugar sprinkled on top of it. When cold spread with cream and desired fruit. Roll lengthwise onto a sandwich plate/tray. Usually I put the fruit along the edge closest to me as that is the one that will roll first and it will not all fall out the other side when it rolls. Put the plate close to and slightly under the edge of the pavlova and lift it onto the plate with the paper.

Freezes well. Allow 4 hours to thaw.

NOTES : This is what subscriber Ian Kember of Wellington, New Zealand had = to say about the recipes he sent us: "New Zealand is the home of the Pavlova although some believe the myth = that it was invented in Australia.

The main Pavlova dish is a baked affair w= hich is like a large cream filled meringue. This dish is more practical and easier to make. Kia Kaha (Keep Well and Strong)."

Recipe by: World Wide Recipes - TheChef@...

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 24, 1998

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