Pavlova#1

* Exported from MasterCook *

PAVLOVA #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg whites
-(at room temperature)
1 c Sugar, castor
1 tb Vinegar
Cornflour

With an electric mixer, beat the egg whites until soft
peaks form, then gradually add the sugar (about 1 t
every 30 seconds). This will take around 15 minutes.
Beat until firm. Add the vinegar. When combined, turn
out onto a flat baking sheet that has been greased and
dusted with cornflour. Shape it so that there will be
a hollow in the centre to hold the fruit.

Cook in a pre-heated, warm oven (350-375 degrees F.)
for 10 minutes, then at 200-250 degrees F. for 40-50
mins.

When cooked, turn the oven off and allow to cool
slowly in the oven for at least an hour, preferably
overnight. Gradual cooling is important. Serve cold,
topped with whipped cream and fresh fruit such as
strawberries, bananas and kiwi fruit.

NOTES:

* Pavlova (Australian meringue dessert) -- This is a
quintessentially Australian dish. The legend behind
it is that it was created by a chef in Adelaide after
he had seen Anna Pavlova dance, saying that he wanted
to create a dessert that was as light and airy as her
dancing.

Australians pride themselves on their ability to cook
a good Pavlova. When important visitors come to an
Australian household, they are likely to be served a
Pavlova with plenty of fresh fruit. There are many
variations on the recipe. This one comes from my
friend Janet Wiles. Yield: Serves 6-8.

* Castor sugar is known in North America as
"granulated sugar." Cornflour is likewise
"cornstarch." The higher temperature initially is to
form a crust on the outside of the meringue base, it
should be crisp on the outside, though not browned,
and soft inside. It's important that the beaters and
the bowl are really dry and clean. Uneven temperatures
will cause the base to collapse (keep the oven door
closed and let it cool slowly). Experienced Pavlova
cooks claim that electric ovens work best because they
heat more uniformly.

: Difficulty: moderate.
: Time: 30 minutes preparation, 1 hour cooking, 1 or
more hours cooling. : Precision: Measure the
ingredients. :
: Janet Wiles (Janetw@basser.oz), Sydney University,
Australia : Transcribed by Kathy Morris
(morris@diablo.ARPA), Stanford University

: Copyright (C) 1986 USENET Community Trust



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