This is VERY easy to make and OH SUCH A HIT wherever you take it!! I had to print out the recipe about a dozen times when I took the Pav to work to share, people wanted to know how to make it! Enjoy!!

Pavlova

In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.

TRADITIONAL PAVLOVA
4-6 egg whites
8 oz (1 cup) castor sugar (confectioner’s sugar)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour (corn starch)

Preheat oven to 250.
Line pan with baking paper or use non-stick cooking spray. (I used parchment paper on my baking stone)

(Eggs are easier separated when cold. Let whites stand to room temp, about 30 minutes. Can use yolks for scrambled eggs or something else later.)

Beat the whites of eggs until peaks form.
Continue beating, gradually adding sugar and vanilla, until stiff, glossy peaks form.
Sprinkle vinegar and cornstarch over top and lightly fold in with rubber spatula.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

BAKE undisturbed for 1 hour. (Pavolova will be a light brown.) Turn oven off, prop door open a bit, leave pavlova in oven until cool. (I left mine overnite.)
Top with real whipped cream and decorate with fruit* as desired.
(Beat 1 1/2 to 2 cup heavy whipping cream, 3-4 Tbs confectioner’s sugar, 1 tsp Vanilla until stiff peaks form)

*Strawberries – Bananas – Kiwi (peeled) – Passionfruit – Starfruit – Blackberries – Blueberries – Raspberries – All good choices

Can drizzle chocolate sauce over top if desired

Pavlova is made by beating egg whites to a very stiff consistency before folding in confectioner’s sugar, white vinegar, corn starch, and vanilla extract, and slow-baking the mixture, similarly to meringue.

The major difference between the pavlova and a large meringue is the addition of corn starch, which results in the pavlova having a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.

Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries. Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture and lose its crispness. Undecorated pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.

_________________
Scooter Jo
*******
Lovin' it!!


As you go to bed tonight, will Someone upstairs say you've won another tomorrow by what you've done today? - Harry H. Browne

Sounds great but a picture is definitely needed!

_________________
Like a bird on the wire,
like a drunk in a midnight choir
I have tried in my way to be free.
-Leonard Cohen

This is the pic that comes with the recipe! But there are many other ways you can make it look ..


http://www.bing.com/images/search?q=pav ... &FORM=IGRE

I used cut up kiwi, strawberries and bananas and then lightly drizzled chocolate syrum over it ... looked wonderful and there were NO leftovers!!

_________________
Scooter Jo
*******
Lovin' it!!


As you go to bed tonight, will Someone upstairs say you've won another tomorrow by what you've done today? - Harry H. Browne

Oh, my, that looks wonderful.