"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pavlova Recipe

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This recipe for Pavlova, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, October 17, 2007


4 egg whites (at room temperature)
pinch of salt
250grams caster sugar
2 teaspoons cornfour (cornstarch)
1 teaspoon white wine vinegar
few drops of vanilla
300 ml cream, firmly whipped
1 punnet raspberries or strawberries (some prefer a mix of berries, or other fruit such as passionfruit or kiwi fruit)

Preheat oven to 180 degrees Celsius
Line a baking tray with baking paper

Beat egg whites with pinch of salt until stiff peaks form, beat in sugar, gradually, until it's glossy and firm. Sprinkle cornfour in, and beat, add vinegar and vanilla and beat. Tip mixture in a mound onto baking tray, and spread out into a circle shape, about 20cm across. Flatten top and smooth sides, raise a little edge if desired. Some people like to bring the meringue up into little peaks along the edges, as decoration.

Place in oven and immediately drop the heat to 150 deg celsius. Cook for 1 1/4 hours. Turn off oven and leave pavlova inside to cool.

Take out of oven and spoon whipped cream on top, then top with berries or other chosen fruit and serve.




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