Pavlova

From: Chef #700904

On Jul 22, 2008

yummy!

From: admaust

On Mar 2, 2008

So delicious and yet simple to make. When scooping the mixture onto the pan prior to baking, I try to keep it as thick and together as possible (though it most likely will deflate towards the end of baking). The whipping cream topping is easy: a carton of heavy whipping cream beat to death with a couple spoons of sugar and a tad vanilla to taste. Normal sugar works in place of caster, just add gradually and blend well. I also use regular cornstarch. It's a hit every time with kiwi and strawberry.

From: LittleKiwiChook

On Sep 4, 2005

Thanks for the recipe, this is from the Edmonds Cookbook in New Zealand, which I think most people there seem to own. The pavlova is meant to crack, and it doesn't necessarily have to be white (it will be a light golden colour). It is important to add the sugar slowly and thoroughly beat it in before adding further sugar - I add it a heaped teaspoon at a time & this makes the pav light & fluffy (plus it doesn't seem to collapse). It is also important to not open the oven door at any stage, you need to leave this in the oven until the oven is cold.

From: Ian Snell

On Aug 7, 2002

It's as good as any I have tasted, and better than most. The secret is in the vinegar, it makes the centre soft, like marsmallow, while the outside is a crisp baked meringue. In Australia we form a well in the centre prior to baking so it can be filled with fresh fruit (sliced banana, strawberries, Kiwi fruit and then covered in passionfruit pulp, double cream etc.), just prior to serving. The name comes from the ballet dancer of the same name in the early 1900's. There is some dispute as to who actually created this dish for her originally, with hotel restaurants in New Zealand and Australia both claiming to be the originators. Who cares, it is devine decadence.