PAVLOVA -never fail recipe for high altitude Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 egg whites (use eggs that have been out of fridge for a couple of hours if poss)
2 cups sugar
4 TBSP cornflour (cornstarch)
6 TBSP boiling water
2 tsp vanilla essence
2 TBSP white vinegar
Selection of fruit such as strawberries, banana, pineapple and kiwi fruit.
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Directions: |
Directions:Put all ingredients in mixer and beat for AT LEAST 15-20 minutes until VERY STIFF when you pull out beater. Mixture should stand up in stiff peaks (at altitude may need to beat for 30mins or more).
Pile on parchment paper on previously prepared Pavlova dish (can use Pizza dish). Lightly dust with cornflour so pavlova won't stick. Pile high and DO NOT spread out as the Pav will spread while cooking.
Put in middle of a COLD oven. Turn oven to 250F. Cook for 2 hours.
Turn off oven and leave pav in oven with DOOR CLOSED for 6-8 hours or overnight.
DO NOT OPEN OVEN AT THIS POINT. NOT EVEN FOR A QUICK PEAK. THIS MAY CAUSE THE PAV TO FALL.
Cut around the top of the Pav with a sharp knife and allow the top to drop into the pav. This forms shell for the cream. Fill with at least one pint of heavy whipping cream Spread over pav and decorate with fruit of choice. I usually use strawberries, kiwi fruit, bananas and pineapple but you can use anything you have on hand. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: This is a dish unique to NZ although the Australians will claim they invented it. This isn't true.
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