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EDNA'S KITCHEN

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EDNA'S KITCHEN : Roxy's Perfect Pavlova!
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From:

sexy__roxy7 (Original Message)

Sent: 1/31/2007 3:02 PM

Here's the recipe for my favourite dessert, Pavlova!!

3 egg whites (room temperature) (Make sure that you don't get any yolk in - or they won't fluff. I separate each one separately into a glass - before adding it to the others.)

9 slightly rounded tablespoons white sugar

1 teaspoon vinegar

1 teaspoon cornflour

2 drops vanilla essence (if available)

1. All the bowls and beaters must be scrupulously clean with not a skerrick of dampness—or the egg whites will not fluff.
2. Beat the egg whites until they form peaks.
3. Slowly add the sugar�? tablespoonful at a time. This should take about 5 minutes.
4. When all the sugar is added the mixture should be very white and shiny.
5. Fold in cornflour, vinegar and vanila.
6. Spread onto an oven tray covered with a piece of wet greaseproof paper—keeping the peaks—like a mini mountain range.
7. Bake in the oven around 150 degrees centigrade for 10 to 15 minutes and then turn the oven off—without opening the door. Leave the pavlova there for an hour or two or three. It really doesn't matter so long as it's turned off and you can see through the glass that the pav. isn't going too brown.
8. Serve with whipped cream, strawberries, raspberries, kiwi fruit—or any other fruit you like.

9. To prevent the pavlova going soft—don't add the cream 'til just before you serve it. When I whip the cream, I do not add extra icing sugar as the recipe is sweet enough.
10. If you want to make a slightly bigger Pavlova simply increase the number of egg whites you use. Just add an extra 3 tablespoons of sugar per egg white.