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Pavlova

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Fruits Australian Desserts 1 Servings

INGREDIENTS

5 Egg whites
2 ts Cornflour
1 ts Malt vinegar
10 oz Caster sugar
1/2 ts Vanilla essence
Filling
1/2 pt Cream
3 ts Castor sugar
1 ts Orange flavoured liqueur
(I use Grand Marnier)
1 lb Fresh fruit salad

INSTRUCTIONS

Draw a 9" circle on a baking sheet, preheat oven to to a cool 150°C or
300°F.
Beat egg whites until stiff. Add 4 oz of the sugar and continue beating for
one minute or until the mixture is stiff and glossy.
Fold in remaining sugar, cornflour, vanilla and vinegar.
Spoon 1/3 of the meringue mixture onto the baking sheet and spread out into
the shape of the circle. Put remainder of the mixture in a piping bag and
pipe around the edge of the circle.
Bake for 1 1/2 hours (yes 90 minutes) or until firm and very lightly
browned. Allow to cool completely.
Whip the cream and fold in the sugar and the liqueur. Fill the meringue
case with the cream, and then pile the fruit salad in the centre on top of
it.
Pavlova is a traditional Australian dessert. It is essentially a meringue
base, filled with fresh fruit salad and cream, and is served with ice
cream, jelly and any other sweet goop that appeals at the time.
There are many permutations, but the essence of the dish is the meringue
shell filled with cream and then fruit salad.
Here the fruit salad might consist of pineapple, passionfruit,
strawberries, kiwi fruit, melons, all diced and mixed.
Jelly here is what I think Jello is in the US.
Posted by Mark Herron. Cooking Echo May 16th, 1993.

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