We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Life Has Many Choices. Eternity Has Two.

Pavlova

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Australian Desserts, Australian, Usenet 6 Servings

INGREDIENTS

4 Egg whites (at room temperature)
1 c Sugar, castor
1 tb Vinegar
Cornflour

INSTRUCTIONS

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 (Janetw@basser.oz), Sydney University, Australia
: Transcribed by Kathy Morris (morris@diablo.ARPA), Stanford University
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: power to break life controlling problems”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?