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Pavlova

Newman's picture
Ingredients
  Egg whites 4
  Caster sugar 8 Ounce
  Cornflour 1 Teaspoon
  Wine vinegar 3 Drop (adjust quantity as per taste)
  Vanilla essence 3 Drop (adjust quantity as per taste)
Directions

Beat egg whites stiffly and fold in the sugar gradually, adding the cornflour with the last spoonful of sugar.
Fold in the vinegar and vanilla essence.
Spread the mixture on a piece of paper which has been brushed with oil or melted butter.
Shape it to form a flan or shell, and put it into a barely warm oven to dry.
It will take several hours to become really firm.
Use a warmed knife to lift the fragile case or cases from the paper.
When cold, fill it with vanilla ice cream and sliced white tinned peaches or pears.
If you prefer to see your Pavlova with more colour, then well drained tinned fruit, or better still, such bright fruit as fresh strawberries, raspberries or peeled grapes will all look very attractive.
This dish should be eaten at one sitting.
It will not keep firm once the shell has been filled.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Interest: 
Party

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