From Newsgroup: rec.food.cooking

PAVLOVA II
Pavlova " Australian meringue dessert

----------------------------------------

Yield

Serves 6-8.

Ingredients

* 4 egg whites, from large eggs
* 1 cup castor sugar, 250 g
* 1 tsp cornflour, 5 ml
* 1 tsp vinegar, 5 ml
* 1 tsp vanilla flavour, 5 ml

Method

1. Preheat the oven to 250 degrees F, 120 degrees C.

2. Using an electric mixer, beat the egg whites until soft peaks form.

3. Gradually add the castor sugar.

4. Continue beating until the mixture is firm.

5. Add the cornflour, vinegar, and vanilla.

6. When combined, turn the mixture out onto a flat tray that has been greased and dusted with cornflour.

7. Shape the meringue into a circle, using slightly more mixture around the edges so that there is a depression in the center for the toppings.

8. Bake in the preheated 250 degrees F, 120 degrees C, oven for 1 hour.

9. When cooked, turn the oven off.

10. Leave the oven door slightly ajar and allow the pavlova to cool slowly inside the oven.

11. Serve cold with whipped cream and pieces of fresh fruit, such as strawberries and kiwi fruit.

Notes

The source explains that cornflour is known in North America as cornstarch.

The source also describes castor sugar as granulated sugar in North America.

Start with a clean mixing bowl and beat the egg whites well.

A smooth-sided glass or metal bowl is recommended for whipping the egg whites. The contributor notes that scratches in a plastic bowl can prevent the whites from attaining a very light texture.

Make sure the sugar is fully dissolved before continuing to the next step.

The contributor notes having had no trouble from over-whipping.

The finished pavlova should have a thin crust on the outside and a soft meringue texture within.

Slow cooling in the switched-off oven helps prevent the pavlova from losing too much height.

Verified Recipe Note: The source directs the cook to grease the baking tray and dust it with cornflour, but does not specify an additional amount of cornflour for dusting beyond the 1 tsp listed among the ingredients.

Verified Recipe Note: The center is deliberately shaped lower than the edges so it can hold whipped cream and fresh fruit after cooling.

Rating

* Difficulty: Moderate
* Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling
* Precision: Measure the ingredients

Contributor

Alex Patison
Pyramid Technology Australia
UUCP: {pyrcorp, sun}!pta!alex
ACSNET: [alex@pta.oz](mailto:alex@pta.oz)

----------------------------------------

Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the projectrCOs structured recipe markup, where PAVLOVA-2 was the recipe key and D marked it as a dessert.

The preserved entry lists the recipe as last modified on 10 Apr 1986 and posted to mod.recipes on 13 Jun 1986. It was contributed by Alex Patison of Pyramid Technology Australia.

The recipe makes a circular pavlova with raised edges and a central depression, slowly baked and cooled before being filled with whipped cream and fresh fruit.

----------------------------------------

Original Header

Path: decwrl!recipes
From: alex@pta (Alex Patison)
Newsgroups: mod.recipes
Subject: RECIPE: Pavlova II (Australian meringue dessert)
Message-ID: [3606@decwrl.DEC.COM](mailto:3606@decwrl.DEC.COM)
Date: 13 Jun 86 03:35:34 GMT
Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM)
Organization: Pyramid Technology, Australia
Lines: 61
Approved: [reid@decwrl.UUCP](mailto:reid@decwrl.UUCP)


View the attachments for this post at: http://www.jlaforums.com/viewtopic.php?p=711355219#711355219
--
Via JLA Forums web gateway for rec.food.cooking
--- Synchronet 3.22a-Linux NewsLink 1.2