Post by NancyRogers on Dec 18, 2003 8:43:30 GMT -6
Dear Nancy
All the best to you and yours for the festive season! Your newsletter (now bigger than Ben Hur!!) is always eagerly awaited.Could be a really hot Christmas here this year. Many parts of southern Australia have already had several days over 100F. Sarah in Arizona is seeking a pavlova recipe. I've used this one many times over the years and always seems to turn out well.
PAVLOVA SUPREME
4 large egg whites (at room temperature)
pinch salt
1 cup caster sugar
2 teaspoons cornflour ( cornstarch)
1 teaspoon lemon juice
1 teaspoon vanilla essence cream
fruits for garnish
Preheat oven to 375F (190C)
In a large clean and thoroughly dry bowl,add salt and egg whites and beat until stiff.
Do not overbeat. Gradually add sugar, one tablespoon at a time, until mixture forms thick glossy peaks.
All sugar must be dissolved.
Sift cornflour over the whites. Gently fold in the cornflour,vanilla and lemon juice.
Carefully spoon mixture onto a 9 inch circle drawn on baking paper.
Work mixture from the centre to leave edges slightly higher i.e. a slight depression in the centre.
Reduce oven to 250F(110C )
Bake for one and a quarter to one and a half hours.Turn off oven and cool pavlova in oven.I usually let it cool overnight.
Decorate with plenty of whipped cream and fruit of choice (kiwifruit or my favorite,strawberries!!)
Brenton Melbourne, Australia
All the best to you and yours for the festive season! Your newsletter (now bigger than Ben Hur!!) is always eagerly awaited.Could be a really hot Christmas here this year. Many parts of southern Australia have already had several days over 100F. Sarah in Arizona is seeking a pavlova recipe. I've used this one many times over the years and always seems to turn out well.
PAVLOVA SUPREME
4 large egg whites (at room temperature)
pinch salt
1 cup caster sugar
2 teaspoons cornflour ( cornstarch)
1 teaspoon lemon juice
1 teaspoon vanilla essence cream
fruits for garnish
Preheat oven to 375F (190C)
In a large clean and thoroughly dry bowl,add salt and egg whites and beat until stiff.
Do not overbeat. Gradually add sugar, one tablespoon at a time, until mixture forms thick glossy peaks.
All sugar must be dissolved.
Sift cornflour over the whites. Gently fold in the cornflour,vanilla and lemon juice.
Carefully spoon mixture onto a 9 inch circle drawn on baking paper.
Work mixture from the centre to leave edges slightly higher i.e. a slight depression in the centre.
Reduce oven to 250F(110C )
Bake for one and a quarter to one and a half hours.Turn off oven and cool pavlova in oven.I usually let it cool overnight.
Decorate with plenty of whipped cream and fruit of choice (kiwifruit or my favorite,strawberries!!)
Brenton Melbourne, Australia