Recipe - Rolled Pavlova

4 Egg whites
8 tablespoon Sugar
1 teaspoon Cornflour
2 teaspoon Vinegar
1 tablespoon Coconut
Cream and peaches or fruit
of choice

Grease a sponge roll tine (jelly roll pan 11x17). Line it with a piece of
greaseproof paper and grease that too. Brown coconut by heating in a pot.
Keep stirring it as it browns quickly. Beat egg whites until fluffy and add
cornflour then vinegar . Mix lightly. I usually keep the bowl moving round
at a very low speed while adding these ingredients. Add all but the 2
tablespoons of sugar. Beat until stiff. Mix in the last 2 tablespoons of
sugar by hand. Spread the mixture evenly into the prepared sponge roll tin.
Sprinkle the coconut over the top and bake in the middle of the oven for
1520 minutes at
180 cup (350F).

When cooked tip out onto a prepared piece of greaseproof paper with sugar
sprinkled on top of it. When cold spread with cream and desired fruit. Roll
lengthwise onto a sandwich plate/tray. Usually I put the fruit along the
edge closest to me as that is the one that will roll first and it will not
all fall out the other side when it rolls. Put the plate close to and
slightly under the edge of the pavlova and lift it onto the plate with the
paper.

Freezes well. Allow 4 hours to thaw.

NOTES : This is what subscriber Ian Kember of Wellington, New Zealand had =
to say about the recipes he sent us: "New Zealand is the home of the
Pavlova although some believe the myth = that it was invented in Australia.
The main Pavlova dish is a baked affair w= hich is like a large cream
filled meringue. This dish is more practical and easier to make. Kia Kaha
(Keep Well and Strong)."
Recipe by: World Wide Recipes TheChef@wwrecipes.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
24, 1998