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Pavlova This is a wonderful treat and not difficult to make. This is very Australian, although apparently there is some dispute between an Australian and an New Zealander that both believed they were the inventor. I don't really care, it's good, and that's what counts. basically I think that Australia and New Zealand are close enough neighbours and have so many similarities it should be a 'shared' dish between the two.
You will need.
2 teaspoons cornflour (corn starch)
4 egg whites
3/4 cup caster sugar
1 teaspoon vanilla essence
1 teaspoon vinegar
cream for whipping.
Method
1. Preheat oven to very slow 120 Celsius. Brush a 32 x 28cm baking tray with melted butter. Line base with paper; grease paper. Dust lightly with sifted cornflour, shake off excess. Using a 20 cm round cake tin or pan lid as a guide, mark a circle in the centre of prepared tray. Place egg whites in a small dry mixing bowl. Using electric beaters, beat for 1 minute or until soft peaks form.
2. Add the castor sugar gradually, 1 tablespoon at a time, beating consistently until mixture is thick and glossy and all the sugar is dissolved. Add vanilla essence and vinegar, beat until combined.
3. Spread mixture onto marked circle on prepared tray. bake 1 1/14 hours or until pale and crisp. Cool completely in the oven, with door slightly ajar. When pavlova is cool, slide a flat bladed knife underneath and carefully ease pavlova onto a serving plate.
4.Spread whipped cream over the top of the pavlova, and
fruit such as strawberries, or grated chocolate if desired.
