Post by NancyRogers on Dec 17, 2003 17:36:06 GMT -6
Pavlova Recipe submitted by Jean
Sarah in AZ requested the recipe for Pavlova. The following is a recipe for it. Many years ago we stayed with friends in Australia and it was made for our dessert. I got the recipe at that time and this is exactly as given to me. Since the person who requested it is from New Zealand, she will be able to
"Americanize" it.
Jean
Long Beach, CA
PAVLOVA
4 egg whites
1 1/4 cups castor sugar
1 Tablespoon Cornflour
2 teaspoons vanilla essence
2 teaspoons white vinegar
Filling:
300 ml. carton cream
2 bananas, sliced
1 small pineapple, cut into cubes
2 passionfruit, halved and pulp removed
2 peaches, peeled and sliced
strawberries
Method:
Whisk the egg whites until stiff. Add the sugar, one tablespoon at a time, whisking until the meringue is very stiff. Whisk in the cornflour, vinegar and
vanilla. Pile the meringue onto a baking sheet lined with silicone or greasepoof paper, and spread into a 23 cm. (9") round. Hollow out the centre slightly and bake in a preheated cool oven 150 deg. C. (300 deg. F.) for 1 1/2 hours. Cool, then remove the paper and place the pavlova on a serving dish. Whip the cream until stiff and fold in some of the fruit. Pile into the pavlova
and decorate with the remaining fruit.
Serves 6 to 8 people.
Sarah in AZ requested the recipe for Pavlova. The following is a recipe for it. Many years ago we stayed with friends in Australia and it was made for our dessert. I got the recipe at that time and this is exactly as given to me. Since the person who requested it is from New Zealand, she will be able to
"Americanize" it.
Jean
Long Beach, CA
PAVLOVA
4 egg whites
1 1/4 cups castor sugar
1 Tablespoon Cornflour
2 teaspoons vanilla essence
2 teaspoons white vinegar
Filling:
300 ml. carton cream
2 bananas, sliced
1 small pineapple, cut into cubes
2 passionfruit, halved and pulp removed
2 peaches, peeled and sliced
strawberries
Method:
Whisk the egg whites until stiff. Add the sugar, one tablespoon at a time, whisking until the meringue is very stiff. Whisk in the cornflour, vinegar and
vanilla. Pile the meringue onto a baking sheet lined with silicone or greasepoof paper, and spread into a 23 cm. (9") round. Hollow out the centre slightly and bake in a preheated cool oven 150 deg. C. (300 deg. F.) for 1 1/2 hours. Cool, then remove the paper and place the pavlova on a serving dish. Whip the cream until stiff and fold in some of the fruit. Pile into the pavlova
and decorate with the remaining fruit.
Serves 6 to 8 people.