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Pavlova Recipe

Ingredients

How to make it

  • BEAT EGG WHITES WITH SALT TILL FAIRLY STIFF.
  • ADD VINEGAR, VANILLA
  • ADD BOILING WATER,VANILLA AND CORNFLOUR AND GRADUALLY ADD SUGARS
  • BEAT UNTIL THE MIXTURE IS VERY STIFF AND HAS INCREASED IN VOLUME.
  • THIS COULD TAKE UP TO 10 MINUTES OR EVEN LONGER WITH A MIXMASTER
  • PLACE A PIECE OF BAKING PAPER ON AN OVEN TRAY AND GREASE WITH BUTTER A DINNER PLATE SIZE CIRCLE ON THE PAPER
  • DUST THE CIRCLE WITH CORNFLOUR
  • PILE THE MERINGUE MIXTURE ONTO THE CIRCLE PILING IT HIGHER RATHER THAN WIDER AS IT WILL SPREAD , AND SMOOTH OFF ANY PEAKS AS THESE WILL BROWN MORE QUICKLY
  • COOK AT 120oc FOR 1 ¼ HOURS
  • ALLOW TO COOL ON TRAY AND TURN CRUST SIDE DOWN ON TO SERVING PLATE. DON’T BE CONCERNED IF THE PAVLOVA IS BADLY CRACKED AS THIS IS NORMAL.
  • Fill with whipped cream and decorate with berries.

People Who Like This Dish 1
Reviews & Comments 2

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  • valron 16 years ago
    A perfect pavlova has a meringue type crust on the outside and is like a thick marshmallow on the inside. If you achieve this you have the perfect pavlova. Don't be disappointed if when you turn it on to a plate that you have cracks appear as they are covered by the whipped cream. This recipe includes boiling water which seems at odds with egg whites but it is what makes it so light.
    Was this review helpful? Yes Flag
  • veejah 16 years ago
    This is one of my favorite desserts but I have such a time with it. It comes out tasting a bit like marshmellows. What am I doing wrong? I have not tried this recipe.
    Was this review helpful? Yes Flag

The Cook

valron Melbourne, AU

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