"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Australian Pavlova Recipe

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Australian Pavlova image

 

This recipe for Australian Pavlova, by , is from Parker House Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Parker

Category:
Category:

Ingredients:  
Ingredients:  
2 Tb corn starch

4 egg whites - room temp
3/4 C superfine sugar
*you can blend your sugar for just a second or two in your blender or food processor to refine it.

1 tsp vanilla
1 tsp vinegar

3 C whipped cream

Variety of fruits: fresh pineapple, kiwi, mandarin oranges, strawberries, raspberries, bananas etc...

Directions:
Directions:
Preheat oven to 250

Prepare cookie sheet with parchment paper and sifted cornstarch to make pavlova more easily served or moved.

In clean mixer, whip room-temp egg whites until soft peaks start to form.

Gradually add sugar as you continue to mix egg whites

When egg whites are glossy, add vanilla and vinegar

Scoop this "meringue" out onto the corn starch in center of cookie sheet.
Spread from center to make a pizza-like shape. Bottom should be no less than 3/4" thick and edges are best with a 1" or more thickness

Bake in center of oven for 1 hr. Meringue will just begin to turn golden.
Turn off heat and cool pavlova slowly with oven door ajar

Cool completely before decorating with whipped cream and fruit. Make it beautiful!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a tricky recipe, don't give up. You may have to try it twice.

 

 

 

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