Pavlova

V'nut-Beyond Redemption's Note:

This is an adopted recipe. My thanks to all those who have reviewed this.

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Serves: 4

Yield: 1 Batch

• 3 egg whites
• 44.37 ml water, cold
• 236.59 ml caster sugar
• 4.92 ml vinegar
• 4.92 ml vanilla essence
• 14.78 ml cornflour

Directions:

1. Beat egg whites until they are stiff.
2. Add cold water to the eggs, beat again.
3. Add castor sugar gradually while still beating.
4. Add vinegar, vanilla and cornflour, again, while still beating.
5. Put greased paper on a greased tray and bake at 150 degrees C (300 F) for 45 minutes.
6. Cool in the oven.

Reviews

[Ian Snell]

It's as good as any I have tasted, and better than most. The secret is in the vinegar, it makes the centre soft, like marsmallow, while the outside is a crisp baked meringue. In Australia we form a well in the centre prior to baking so it can be filled with fresh fruit (sliced banana, strawberries, Kiwi fruit and then covered in passionfruit pulp, double cream etc.), just prior to serving. The name comes from the ballet dancer of the same name in the early 1900's. There is some dispute as to who actually created this dish for her originally, with hotel restaurants in New Zealand and Australia both claiming to be the originators. Who cares, it is devine decadence.

[Peteg]

My friends from the land of Oz, said that it was as near perfect as they have ever eaten.

[LilKiwiChicken]

Thanks for the recipe, this is from the Edmonds Cookbook in New Zealand, which I think most people there seem to own. The pavlova is meant to crack, and it doesn't necessarily have to be white (it will be a light golden colour). It is important to add the sugar slowly and thoroughly beat it in before adding further sugar - I add it a heaped teaspoon at a time & this makes the pav light & fluffy (plus it doesn't seem to collapse). It is also important to not open the oven door at any stage, you need to leave this in the oven until the oven is cold.