PAVLOVA
4 egg whites
Pinch salt
¼ level ts cream of tartar
1 cup sugar
1 level ts cornflour
1 ts vinegar
1ts vanilla
Beat egg whites, salt and cream of tartar until stiff. Gradually beat in 2/3 cups sugar a tablespoon at a time. Lightly fold in remaining sugar, cornflour, vinegar and vanilla.
4 egg whites
Pinch salt
¼ level ts cream of tartar
1 cup sugar
1 level ts cornflour
1 ts vinegar
1ts vanilla
Beat egg whites, salt and cream of tartar until stiff. Gradually beat in 2/3 cups sugar a tablespoon at a time. Lightly fold in remaining sugar, cornflour, vinegar and vanilla.
Spoon onto parchment paper in shape of 10-inch circle on a cookie sheet and bake at 275 degrees for 75 minutes. Cool in oven. Decorate with whipped cream, pudding, honey and/or fruit.
This is an Australian dessert. The first time I had it, my mother-in-law made it. In the Land Down Under, they put passion fruit pulp on it. It's not my favorite, but if you're going for authentic Australian, hunt up some passion fruit. Fresh peaches are absolutely the best!
This is an Australian dessert. The first time I had it, my mother-in-law made it. In the Land Down Under, they put passion fruit pulp on it. It's not my favorite, but if you're going for authentic Australian, hunt up some passion fruit. Fresh peaches are absolutely the best!
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