This is one of Australia's all time favourite desserts
and it is so simple to make.
You can cook the actual Pavlova a week or so before-hand and then decorate it just
before you are ready to serve.
By the way a Pavlova is really just a
giant meringue.
4 egg whites
1 teaspoon vanilla
1 teaspoon white vinegar (or lemon juice)
1 cup of caster sugar
1 cup whipped cream
Fruit to decorate
Method:
Pre heat oven to 120
degrees Celsius.
Line a baking tray with foil or baking paper. On
the foil or paper draw a circle with a 22 cm (9'") diameter.
In a glass or china bowl beat egg whites, vanilla and
vinegar (or lemon
juice) until soft peaks form. Gradually beat in the
sugar, one tablespoonful at a time. When sugar is
fully dissolved into egg mixture pile it onto the baking
tray, keeping the mixture within the circle. Smooth
the top but leave a slight hollow in the central area.
Bake at 120 degrees Celsius (250 degrees
Fahrenheit) for approximately 1 and
1/4 hours. When cooked, the Pavlova should be a
very light beige colour. Turn off the oven. Leave
Pavlova to cool in the oven.
When cold, top with whipped cream and decorate with
fruit. Fruit suggestions are below.
Notes:
Colourful fruits are good to decorate Pavlovas, ideas
being sliced banana, strawberries, kiwi fruit and passion
fruit. Passion fruit is particularly nice, in my
opinion, as its tartness complements the sweet Pavlova so
well.
If you are making the Pavlova in advance then store it in
a cool dry place, not in the fridge.
Food Facts:
Lemons originated in China. The Chinese emperors
used to like lemonade. 1 medium lemon has 18 calories. Lemons contain phosphorous, potassium, calcium, beta carotene and
fibre. The pectin in lemons has been shown to reduce
cholesterol levels. With a spoonful of honey added a hot lemon
drink is soothing to those who have colds and sore throats.
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