*  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 ([email protected]), Sydney University,
 Australia : Transcribed by Kathy Morris
 ([email protected]), Stanford University

 : Copyright (C) 1986 USENET Community Trust



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