Tuesday, July 5, 2011


Along with lemon meringue pavlova is my favourite dessert, yes its rich and sweet but also delicious. I don't really like the soft spongy inside bit of the pavs meringue so make my pavlova somewhat flat rather done high & domed. recipe from Old Aussie Food Recipes!
4 egg whites at room temperature
1 cup castor sugar (granulated)
1 tsp vinegar
1 tsp cornflour
1 tsp vanilla flavour
Preheat oven to 250 degrees F. With an electric mixer beat the egg whites until soft peaks form then gradually add the sugar. Beat until firm. Add the cornflour, vinegar and vanilla. When combined, turn out into a flat tray that has been greased and dusted with cornflour. Try a circular shape with slightly more mixture at the edges, so that it may be served by placing goodies in the centre depression.
Cook in a pre-heated, cool (250 deg. f) oven for one hour. When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. This slow cooling works to prevent the loss of too much height. Serve cold, with whipped cream and fresh fruit pieces, strawberries, pineapple, mango, etc.