My World Café - New Zealand

New Zealand

PAVLOVA
Pavlova was invented here but those dirty Aussies try and claim it as theirs.

4 egg whites
1 teaspoon vanilla essence
1¼ cups caster sugar
1 tablespoon cornflour
1 teaspoon white vinegar
whipped cream
fresh fruit

Preheat oven to 180°C. Using an electric mixer beat egg whites and sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla and cornflour together. Add to meringue. Beat at a high speed for a further 5 minutes. Line an oven tray (pizza pan works great!) with baking paper. Draw a 22 cm circle on the baking paper. Spread the pavlova mixture to within 2 cm of the edge of the circle, keeping the shape as round and even as possible. smooth top surface over. Place pavlova in oven then turn oven temperature down to 100°C. Bake pavlova for 1 hour. Turn oven off. Open oven door slightly and leave pavlova in oven until cold. Carefully lift pavlova onto a serving plate. Decorate with whipped cream and fresh fruit, serves 6. So thats it. I would comment that the cream is great for covering up mistakes. As for fresh fruit, try, what else, kiwifruit.

Thanks "Kiwi"!
Christchurch, New Zealand

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