Pavlova

                            Pavlova

Ingredients

• 4 egg whites
• 1 teaspoon cornstarch (corn flour)
• Pinch of salt
• 1 teaspoon vinegar or lemon juice
• ½ teaspoon vanilla
• ¾ cup castor sugar (finer than regular sugar, but regular sugar may be substituted)
• Whipping cream or whipped topping
• Strawberries and kiwi for topping (other fruits or berries may be substituted)

Procedure

Preheat oven to 250°F.
Cover a cookie sheet with cooking parchment.
In a very clean and dry bowl, use an electric mixer to beat egg whites until soft peaks form.
Slowly add sugar, sprinkling it into the bowl one spoonful at a time while continuing to beat the mixture until all the sugar has been added.
Sprinkle in the pinch of salt, and then slowly add the vinegar and vanilla, a few drops at a time. Finally, beat in the cornstarch.
Continue beating until the mixture stands in stiff peaks.
Place mixture onto the center of the paper on tray, and spread it into a circle about 8 or 9 inches in diameter (20 to 22 centimeters).
Make a slight indentation in the center.
Place the cookie sheet on the center rack in the oven and bake for 1 hour. Do not open the oven door while the pavlova is baking.
Leave pavlova in the oven to cool.
When completely cool, peel off the paper and place the pavlova on a serving plate.
Whip the heavy whipping cream with a teaspoon of sugar and ½ teaspoon vanilla.
Spread the pavlova with whipped cream and sliced fruit (kiwi and strawberries are traditional).
Slice and serve.

• Quick No-Cook Mini-Pavlova

While not authentic, this recipe will produce a dessert that resembles pavlova.

Ingredients

6 meringue shells
Whipped topping
Strawberries and kiwi, sliced

Procedure

Place meringue shells on a serving tray.
Fill each with a generous dollop of whipped topping.
Cover with sliced strawberries and kiwi.

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