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[[Category:Australian Recipes]]
 
[[Category:Australian Recipes]]
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[[category:cooking spray Recipes]]
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[[category:ultra-pasteurized cream Recipes]]
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[[category:Superfine sugar Recipes]]
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[[category:cornstarch Recipes]]
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[[category:vanilla powder Recipes]]
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[[category:vinegar Recipes]]
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[[category:Sugar Recipes]]
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[[category:granulated sugar Recipes]]
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[[category:salt Recipes]]
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[[category:egg Recipes]]
 
[[category:cooking spray Recipes]]
 
[[category:cooking spray Recipes]]
 
[[category:ultra-pasteurized cream Recipes]]
 
[[category:ultra-pasteurized cream Recipes]]

Revision as of 04:41, May 14, 2006

Description

Pavlova

Pavlova

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
  3. Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
  4. Continue beating, gradually adding Sugar, vinegar and vanilla, until of thick consistency.
  5. Lightly fold in cornflour.
  6. Pile mixture into circular shape, making hollow in centre for filling.
  7. Cooking directions:
    Electric oven, turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
    Gas oven, bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
  8. Turn oven off, leave Pavlova in oven until cool.
  9. Top with whipped cream and decorate with fruit as desired.

Other Links

See also

Pavlova
New Zealand Pavlova

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