| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
New Zealand |
Cake |
6 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1 1/4 |
c |
Caster (granulated) sugar |
| 1 |
ts |
White vinegar |
| 1 |
ts |
Vanilla essence (extract) |
| 1 |
tb |
Cornflour (cornstarch) |
| 1/2 |
l |
Cream |
| 2 |
|
Kiwi fruit |
| 4 |
|
Passion fruit |
INSTRUCTIONS
Date: Tue, 12 Mar 1996 21:33:37 +1300
From: Russell <cap@iconz.co.nz>
Heres a recipe that Kiwis' all over know and enjoy- and from the Edmonds
Cookbook to boot! It's probably not the same without the long white clouds
of Aotearoa (New Zealand)- but enjoy it anyway!
Preheat oven to 180C. Using an electric mixer, beat egg whites and sugar
for 10 minutes or until thick and glossy. Mix vinegar, vanilla and
cornflour together. Add to meringue. Beat on high speed for a further 5
minutes. Line an oven tray with baking paper (Don't grease). Draw a 22 cm
circle on the baking paper. Spread the pavlova mixture to within 2 cm of
the edge of the circle, keeping the shape as round and even as possible.
Smooth top surface over. Place pavlova in oven then turn oven temperature
down to 100C. Bake pavlova for 1 hour. Turn oven off. Open oven door
slightly and leave pavlova in oven until cold. Carefully lift pavlova onto
a serving plate. Decorate with whipped cream, sliced kiwi-fruit and the
pulp of fresh passionfruits.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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