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Pavlova

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Fruits 1 Servings

INGREDIENTS

4 Egg whites
1 c Castor sugar
1 1/2 c Cream; shipped
Fresh fruit; (bananas, strawberries, kiwi fruit, passionfruit etc)

INSTRUCTIONS

Preheat oven to slow 150*C. Line a large oven tray with non-stick paper,
and draw a 20cm circle on paper. Beat egg whites with electric beater in
dry bowl until soft peaks form. Gradually add sugar, beating well after
each addition. Beat for 5-10 mins, until sugar has completely dissolved.
Spread meringue mix. onto tray inside the marked circle. Shape evenly,
running the flat side of a palatte knife along edge and over the top. Run
the palette knife up the edge of the mix, all the way around - making
furrows. This stops it from crumbling.
Bake for 30 mins., until pale and crisp. Reduce heat to 120*C and bake for
further 10-15 mins. Turn off oven and leave the pavlova inside to cool,
keeping door slightly ajar. Top with the whipped cream and fruit. Best made
on the day it is eaten.
Posted to recipelu-digest Volume 01 Number 665 by "Anna Zapral/David
Sudmalis" <annadave@nettrade.com.au> on Jan 31, 1998

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

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