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New Zealand Pavlova
Recipe By : Edmonds Cookery Book
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts
Ethnic
Amount Measure Ingredient -- Preparation Method
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4 Egg Whites
1 1/4 cups Caster Sugar
1 teaspoon White Vinegar
1 teaspoon vanilla essence
1 tablespoon Cornflour
1/2 liter Cream
2 Kiwi fruit
4 Passion fruit
Preheat oven to 180 C. Using an electric mixer, beat egg whites and sugar for
10 minutes or until thick and glossy. Mix vinegar, vanilla and cornflour
together. Add to meringue. Beat on high speed f r a further 5 minutes. Line
an oven tray with baking paper (Don't grease). Draw a 22 cm circle on the
baking paper. Spread the pavlova mixture to within 2 cm of the edge of the
circle, keeping the s ape as round and even as possible. Smooth top surface
over. Place pavlova in oven then turn oven temperature down to 100 C. Bake
pavlova for 1 hour. Turn oven off. Open oven door slightly and leave avlova
in oven until cold. Carefully lift pavlova onto a serving plate. Decorate
with whipped cream, sliced kiwi-fruit and the pulp of fresh passionfruits.
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Nutr. Assoc. : 0 1440 0 5403 20003 0 0 0
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