Return to Main Recipes Page/Return to Home Page

Pavlova II (P, KLP, TNT)
Source: Evelyn Rose
Serves: 4

4 egg whites
Pinch of salt
8 ounces castor sugar/superfine sugar
1 tsp. potato flour (potato starch)
1 tsp. lemon juice

Put whites into mixer with a pinch of salt and whisk until the mixture forms stiff peaks. Meanwhile blend sugar and potato flour, then start adding to meringue a tablespoon at a time, whisking until stiff after each addition. Finally whisk in lemon juice.

Draw two 8" circles on baking parchment and lay the parchment on a flat tin. Pipe or spoon the meringues into 2 rounds OR for a meringue case, draw a 9" cicle on parchment. Build up a case of the pavlova mixture using spoon and fork or piping bag, following the pencilled circle.

Have the oven pre-heated to gas number 2 (300°F or 150°C). Turn down to gas number 1 (275°F or 140°C). Bake for 45 minutes or until crisp to touch. It is ready when it can be lifted from paper. I usually leave in oven after I turn it off to minimize cracks.

Poster's Notes:
I had not made this Pesach version before. I usually use cornflour and cream of tartar. The recipe is one of Evelyn Rose's and her recipes are usually very good

Posted by Anne Goldstone

Nutritional Info Per Serving: N/A