Famous Australian Pavlova
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.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
Ingredients:
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 shell 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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