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== Description == |
== Description == |
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+ | A divine Australian version of the pavlova, this enhanced classic dessert is made with real sugar, salt, vinegar, vanilla, and cornflour and delivers a heavenly aroma that it relishes. Fresh fruits occasionally work for this for garnishing, too.[[Image:pavlova.jpg|thumb|Pavlova]] |
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− | [[Image:pavlova.jpg|thumb|Pavlova]] |
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− | + | == Ingredients == |
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* 4-6 [[egg]] whites |
* 4-6 [[egg]] whites |
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− | * pinch [[salt]] |
+ | * pinch of [[salt]] |
− | * |
+ | * 8 oz. [[superfine sugar|castor sugar]]/brown or white [[granulated sugar|sugar]] (equal parts) |
− | * 1 teaspoon |
+ | * 1 teaspoon white [[vinegar]] |
− | * |
+ | * ½ teaspoon [[vanilla]] essence |
− | * 2 level teaspoons [[Cornstarch| |
+ | * 2 level teaspoons [[Cornstarch|cornflour]] |
== Directions == |
== Directions == |
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− | # Preheat oven to |
+ | # Preheat an oven to 400° F. |
− | # Lightly grease oven tray |
+ | # Lightly grease an oven tray but line with baking paper or use non-stick [[cooking spray]]. |
− | # Beat the whites of [[egg]] |
+ | # Beat the whites of [[egg|eggs]] with a fresh pinch of [[salt]] until stiff (until peaks form). Continue beating, gradually adding [[Granulated sugar|sugar]], [[vinegar]] and [[vanilla]], until having thick consistency. |
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− | # Continue beating, gradually adding [[Granulated sugar|Sugar]], [[vinegar]] and [[vanilla]], until of thick consistency. |
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+ | # For the electric oven, Turn oven to 250° F and bake undisturbed for 1 ½ hours. Or for the gas oven, bake at 400° F for 10 minutes, then turn oven to 250° F and bake a further hour. |
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− | # Lightly fold in [[cornstarch|cornflour]]. |
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− | # Cooking directions: |
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− | #: ''Electric oven'', turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours. |
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− | #: ''Gas oven'', bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour. |
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− | == See also == |
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− | [[Pavlova]]<br /> |
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− | [[New Zealand Pavlova]] |
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[[Category:Australian Desserts]] |
[[Category:Australian Desserts]] |
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[[Category:Australian Recipes]] |
[[Category:Australian Recipes]] |
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[[Category:Dessert Recipes]] |
[[Category:Dessert Recipes]] |
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+ | [[Category:Asian Recipes]] |
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+ | [[Category:Asian Desserts]] |
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+ | [[Category:Oceanian Desserts]] |
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+ | [[Category:Oceanian Recipes]] |
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+ | [[Category:World Recipes]] |
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+ | [[Category:Vanilla Recipes]] |
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+ | [[Category:Vinegar Recipes]] |
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+ | [[Category:Vegetarian Recipes]] |
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+ | [[Category:Vegetarian Dessert Recipes]] |
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+ | [[Category:Condiment Recipes]] |
Revision as of 05:53, 4 April 2018
Description
A divine Australian version of the pavlova, this enhanced classic dessert is made with real sugar, salt, vinegar, vanilla, and cornflour and delivers a heavenly aroma that it relishes. Fresh fruits occasionally work for this for garnishing, too.
Ingredients
- 4-6 egg whites
- pinch of salt
- 8 oz. castor sugar/brown or white sugar (equal parts)
- 1 teaspoon white vinegar
- ½ teaspoon vanilla essence
- 2 level teaspoons cornflour
Directions
- Preheat an oven to 400° F.
- Lightly grease an oven tray but line with baking paper or use non-stick cooking spray.
- Beat the whites of eggs with a fresh pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until having thick consistency.
- Lightly fold in cornflour. Pile mixture into the circular shape, making the hollow in the center for filling.
- For the electric oven, Turn oven to 250° F and bake undisturbed for 1 ½ hours. Or for the gas oven, bake at 400° F for 10 minutes, then turn oven to 250° F and bake a further hour.
- Turn the oven off; leave pavlova in an oven until cool.
- Top with whipped cream and decorate with fruit as desired. Serve cold and plain or with other desserts.