Recipe - Pavlova Ii

4 Egg whites (from large eggs)
1 cup Castor sugar
1 teaspoon Cornflour
1 teaspoon Vinegar
1 teaspoon Vanilla flavour

Pavlova (Australian meringue dessert)

PROCEDURE

(1) Preheat oven to 250 deg. F (140 deg C).

(2) With an electric mixer beat the egg whites until soft peaks form, then
gradually add the sugar. Beat until firm.

(3) Add the cornflour, vinegar and vanilla. When combined, turn out onto a
flat tray that has been greased and dusted with cornflour. Try a circular
shape with slightly more mixture at the edges so that it may be served by
placing goodies in its centre depression.

(4) Cook in a preheated, cool (250 deg. F, 140 deg C) oven for one hour.
When cooked, turn the oven off, leave the oven door slightly ajar, and
allow to cool slowly in the oven. This slow cooling works to prevent the
loss of too much height.

(5) Serve cold, with whipped cream and fresh fruit pieces, strawberries and
kiwi fruit for example.

NOTES: Cornflour is known in North America as cornstarch. Castor sugar is
known there as granulated sugar. Make sure that you start off with a clean
bowl and beat the egg whites well. A bowl with smooth sides (glass, metal)
will help the eggs to whip up. A plastic bowl with scratches prevents the
eggs from attaining a very light texture. Also ensure that the sugar is
fully dissolved before going on to the next step. I have never had troubles
from overwhipping. The final texture should be meringue on the inside with
a thin crust on the outside.

RATING: Difficulty: moderate. Time: 30 minutes preparation, 1 hour cooking,
1 hour cooling. Precision: Measure the ingredients.

CONTRIBUTOR: Alex Patison, Pyramid Technology Australia

Posted to JEWISHFOOD digest V97 #026

From: magwrit1@juno.com (Michelle Young)

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