Side Pannel
Pavlova
Ingredients List
- 4 Egg whites
- -(at room temperature)
- 1 c Sugar, castor
- 1 tb Vinegar
- Cornflour
Directions
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.
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.
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