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Pavlova I

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CATEGORY CUISINE TAG YIELD
Eggs Australian 1 Servings

INGREDIENTS

4 Egg whites (at room temperature)
1 c Castor sugar
1 tb Vinegar
Cornflour

INSTRUCTIONS

~ 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.
PROCEDURE
(1) With an electric mixer, beat the egg whites until soft peaks form, then
gradually add the sugar (about 1 tsp every 30 seconds). This will take
around 15 minutes. Beat until firm.
(2) 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.
(3) Cook in a pre-heated, warm oven (350-375 deg. F, 195-210 deg C)) for 10
minutes, then at 200-250 deg. F (110-140 deg C) for 40-50 mins.
(4) 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.
(5) Serve cold, topped with whipped cream and fresh fruit such as
strawberries, bananas, and kiwi fruit.
  NOTES:
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.
RATING: Difficulty: moderate. Time: 30 minutes preparation, 1 hour cooking,
1 or more hours cooling. Precision: Measure the ingredients.
CONTRIBUTOR: Janet Wiles, Sydney University, Australia
Transcribed by Kathy Morris, Stanford University
Posted to JEWISH-FOOD digest V97 #026
From: magwrit1@juno.com (Michelle Young)
Date: Tue, 17 Sep 1996 23:16:28 PST

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

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