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Pavlova Recipe

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This recipe for Pavlova, by , is from Our-Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Hilland
Added: Thursday, June 8, 2006


6 egg whites
1 1/2 cup sugar
1/2 tsp cream of tartar
1 tsp of corn starch
1 tbsp white vinegar
1 tbsp vanilla essence
1 pint strawberries
1 pint blueberries (optional)
confectioners sugar to taste
1 cup whipped cream

Preheat oven to 350. Beat egg whites until soft peaks form. Gradually add sugar one tablespoon at a time until completely beaten and in and dissolved. Mix together cream of tarter and corn starch. Fold into whites with vinegar and vanilla. Mound meringue on a baking sheet covered with silicone paper. With back of large spoon, make an impression in center of meringue. This will later hold fruit.

Place tray in oven and immediately lower heat to 175. Cook for 1 3/4 to 2 hours. Turn off oven but do ot open door until oven is quite cold.
Store the pavlova in an airtight container until ready for decorating. Once it is decoreated it can be stored in the refrigerator until it is ready for serving. This will soften the top, and make it easy to cut without falling apart.
To decorate the Pavlova: Place onto a large serving dish. Hull strawberries and cut each one in half. Toss strawberries together with blueberries( and/or any other available berry fruit) with a generous sprinkle of contectioners sugar, refrigerate until needed.
Cover top of the Pavlova with whipped cream about 1 hour before serving. Just before serving pour berry mixture on top and serve immediately.
The outside of the Pavlova will be dry and crusty but the inside will be soft, sweet and delicious.




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