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8 egg whites
Turn the oven to the highest temperature. In a mixer beat 8 egg whites very well. Add slowly 1 small cup of castor sugar and continue beating on high until the mixture is shiny and stiff. Lastly add 1 tsp. vanilla and 1-1/2 tsp. white vinegar.
On a flat baking tray dust baking sheet with cornflour. Put pavlova mixture in a round shape, the thickness to about the same as a cake, and smooth edges.
Place in the hot oven for 3 minutes. Then turn down to a very low temperature--Ruth says the lowest and bake for about 2 hours. Cool in oven with door open.
Turn out on to serving platter and spread with whipped cream. Top with strawberries, pineapple pieces, mango, passion fruit. This part is limited to your imagination. It is also nice drizzled with melted chocolate at the end.
Poster's Notes:
Posted by Ruth Saddick
Nutritional Info Per Serving: N/A
1 small cup of castor sugar (superfine sugar)
1 tsp. vanilla
1-1/2 tsp. white vinegar
Cornflour (corn starch)
Whipped cream
Strawberries, pineapple pieces, mango, passion fruit
Susan In Edmonton added: Sounds delicious. I love Pavlova. I have also had it made by an Australian who used a custard on top of the meringue, just under the whipped cream. Another friend made a low-fat version that was also very good, although definitely not as decadent as the real thing. Instead of whipped cream, just mix about 1/3 cup of plain yogurt with lemon rind and a bit of sugar, and let it sit overnight to blend flavors.