*  Exported from  MasterCook  *
 
                                 PAVLOVA #1
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Egg whites
                         -(at room temperature)
    1       c            Sugar, castor
    1       tb           Vinegar
                         Cornflour
 
   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
  
 
 
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