Pavlova
from Ivy in New Zealand
This is my husband's all time favorite from his days in New Zealand. Thanks to Ivy for the recipe and beautiful pictures.
Preheat oven to 300 (150ºC).
Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour.
Line an oven tray with baking paper. Draw an 8 inch (22 cm) circle on the baking paper. Spread the Pavlova to within 3/4 inch (2 cm) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over, still while maintaining the shape.
Ingredients:
3 egg whites
3 egg whites
1 teaspoon malt vinegar
3 tablespoons cold water
3 tablespoons cold water
1 teaspoon vanilla essence
1 cup caster sugar
1 cup caster sugar
3 teaspoons cornflour
Preheat oven to 300 (150ºC).
Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour.
Line an oven tray with baking paper. Draw an 8 inch (22 cm) circle on the baking paper. Spread the Pavlova to within 3/4 inch (2 cm) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over, still while maintaining the shape.
Bake Pavlova for 45 minutes, then leave to cool in the oven.
When cool, carefully lift Pavlova onto a serving plate. Decorate with whipped cream and any topping you may want.
This serves up to 6 people.
Baca Juga
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