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Pavlova From Down Under

Foodie Friday

Mar 18, 2011 by Jilly Martin

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Pavolva (yes, named after the famous ballerina) is a Down Under invention. Not sure who claims original, NZ or OZ. Great for summer dessert … made in advance of serving as well.

3 Egg Whites

3 tablespoons of ice cold water

1 cup of sugar

1 teaspoon Vinegar

1 teaspoon Vanilla essence

3 teaspoons of cornstarch.

Beat egg whites until stiff. add cold water and beat again. SLOWLY add the castor sugar while beating. Slow beater again and add vinegar, vanilla and cornstarch.

Make a mound of the mixture on cooking paper on a cookie sheet.

Bake at 150C (250-300 F) for approx. 45 mins.

Leave to cool in the oven Sometimes I do sometimes not. Experiment tis the only way!

It should be crunchy on the outside, have light brown tinges and marshmallow inside. When assembling for chomping, a jar of Passion Fruit pulp (I found this in the local supermarket in Atlanta) spread over before topping with generous amounts of whipped cream is great. Any fresh fruit either on top, alongside as a side dish fine. Strawberries yum …

Have fun! The Pavlova has no taste really … you can add anything. Just show off a tad … invent your own taste and shape!

Photo credit” My Recipes

About the Author

Jilly Martin Has Written 1 Articles For Us!

I predate plastic, push button washing machines, dishwashers and television. Therefore I have experienced the invention of the computer, sun roofs in cars, global marketing and communication and texting. All worth mentioning because I began in a teeny village on the edge of an island at the bottom of the world (New Zealand). I belong to the 'rebel' women of the fifties and sixties...we embraced mini skirts, Elvis and neon colors. We demanded equal pay, almost successfully really, but not quite. I am happy to answer any questions regarding this part of the world.

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