| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites, at room temp |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cream of tartar |
| 1 |
c |
Granulated sugar |
| 4 |
ts |
Cornstarch |
| 2 |
ts |
White wine vinegar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Heavy cream chilled |
| 2 2/3 |
c |
Fruit (strawberries, assorted berries in sugar, chocolate chips, mandrin segments or kiwi can be used) I am not fond of frozen fruit, fresh is always the best. |
INSTRUCTIONS
1. preheat oven to 275 degrees Farenheit
2. Beat egg whites, salt,& cream of tartar together in a bowl until whites
hold a stiff peak. (Do not use a plastic bowl the egg whites will not
climb up the side of the bowl.) Add sugar, a few tablespoons at a time,
beating until mixture is stiff and glossy. Beat in cornstarch, then vinegar
and then vanilla.
3. Butter & and lightly flour a loose bottomed 8 inched cake pan and fill
gently with the meringue mixture, spreading it higher around the edges than
in the center of the pan to form a depression or bowl.
4. Bake cake for 1 hour-1 hour and 15 minutes, or until the meringue is
firm and lightly browned. Pavlova will remain moist inside. Cool slightly
the unmold, slide onto serving plate and cool completely. The meringue can
be kept for one day in a plastic bag tightly closed.
5. Lightly whip the cream. Just before serving , mix in some of the fruit
into the whip cream and spread on the Pavlova. Top with the rest of the
fruit and garnish the way you want.
Posted to EAT-L Digest 26 October 96
Date: Sun, 27 Oct 1996 21:38:20 -0500
From: MRS NAOMI R SANDERS <XXAZ71A@PRODIGY.COM>
A Message from our Provider:
“Don’t miss life’s best. Find God.”