Post by NancyRogers on Dec 18, 2003 9:04:25 GMT -6
Here are two variations for Pavlova. The first is from an NZ friend, the 2nd from South Australia - I prefer the SA version.
Arlene, Granada Hills
Pavlova New Zealand Style
1 1/2 cups superfine (granulated) sugar
2 egg whites
4 Tblspn boiling water
1 tsp vanilla
1 tsp brown (cider) vinegar
1 tsp baking powder
1 tsp cornstarch
whipping cream and fruit (traditionally kiwi and strawberries)
Beat the sugar, egg whites, water, vanilla and vinegar together until very stiff (10-15 minutes) Add baking powder and cornstarch, Mix gently. Grease baking sheet, Spoon mixture onto sheet in large circle (about 10 inches) but do not spread. Make it concave in center for filling. Bake 10 mins at 350, then 45 mins at 200. Leave in oven to cool with door ajar. It should be crisp outside, slightly moist with. Remove from baking sheet when cool. Whip the whipping cream until very stiff. Fill meringue with whipped cream, top with fruit.
Pavlova South Australian Style
6 egg whites
pinch cream of tarter
1 1/2 cups superfine (granulated) sugar
1 tsp vanilla
1 tsp white vinegar
1 Tblspn cornstarch
Whipping cream and fruit (traditionally kiwi and strawberries)
Preheat oven to 380 degrees.
Beat the egg whites with cream of tarter to soft peaks, adding sugar a little at a time. Add vanilla, vinegar and cornstarch, beating just enough to mix.
Cover very large (12-14 in) oven proof plate with tinfoil and grease (spray) well. Pile whipped whites onto plate, putting just a bit extra around the edges. Put in pre-heated oven and immediately turn heat down to 200. Bake 1 1/2 hours. Turn oven off and leave in oven with door closed over night (or 8 hrs.) Remove from oven and carefully take off tinfoil. Fill center with stiffly whipped cream and cover with sliced fruit. This is so delicious you'll not have a scrap left over.
Note: do NOT used aerosol whipped cream. It does not hold up.
Arlene
Granada Hills
Arlene, Granada Hills
Pavlova New Zealand Style
1 1/2 cups superfine (granulated) sugar
2 egg whites
4 Tblspn boiling water
1 tsp vanilla
1 tsp brown (cider) vinegar
1 tsp baking powder
1 tsp cornstarch
whipping cream and fruit (traditionally kiwi and strawberries)
Beat the sugar, egg whites, water, vanilla and vinegar together until very stiff (10-15 minutes) Add baking powder and cornstarch, Mix gently. Grease baking sheet, Spoon mixture onto sheet in large circle (about 10 inches) but do not spread. Make it concave in center for filling. Bake 10 mins at 350, then 45 mins at 200. Leave in oven to cool with door ajar. It should be crisp outside, slightly moist with. Remove from baking sheet when cool. Whip the whipping cream until very stiff. Fill meringue with whipped cream, top with fruit.
Pavlova South Australian Style
6 egg whites
pinch cream of tarter
1 1/2 cups superfine (granulated) sugar
1 tsp vanilla
1 tsp white vinegar
1 Tblspn cornstarch
Whipping cream and fruit (traditionally kiwi and strawberries)
Preheat oven to 380 degrees.
Beat the egg whites with cream of tarter to soft peaks, adding sugar a little at a time. Add vanilla, vinegar and cornstarch, beating just enough to mix.
Cover very large (12-14 in) oven proof plate with tinfoil and grease (spray) well. Pile whipped whites onto plate, putting just a bit extra around the edges. Put in pre-heated oven and immediately turn heat down to 200. Bake 1 1/2 hours. Turn oven off and leave in oven with door closed over night (or 8 hrs.) Remove from oven and carefully take off tinfoil. Fill center with stiffly whipped cream and cover with sliced fruit. This is so delicious you'll not have a scrap left over.
Note: do NOT used aerosol whipped cream. It does not hold up.
Arlene
Granada Hills