Recipe - Pavlova I

4 Egg whites (at room
temperature)
1 cup Castor sugar
1 tablespoon Vinegar
Cornflour

~ 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 preheated, warm oven (350375 deg. F, 195210 deg C)) for 10
minutes, then at 200250 deg. F (110140 deg C) for 4050 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 baseit 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 JEWISHFOOD digest V97 #026

From: magwrit1@juno.com (Michelle Young)

Date: Tue, 17 Sep 1996 23:16:28 PST