Pavlova (Australian meringue dessert) PROCEDURE (1) Preheat oven to 250 deg. F (140 deg C). (2) With an electric mixer beat the egg whites until soft peaks form, then gradually add the sugar. Beat until firm. (3) Add the cornflour, vinegar and vanilla. When combined, turn out onto a flat tray that has been greased and dusted with cornflour. Try a circular shape with slightly more mixture at the edges so that it may be served by placing goodies in its centre depression. (4) Cook in a pre-heated, cool (250 deg. F, 140 deg C) oven for one hour. When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. This slow cooling works to prevent the loss of too much height. (5) Serve cold, with whipped cream and fresh fruit pieces, strawberries and kiwi fruit for example. NOTES: Cornflour is known in North America as cornstarch. Castor sugar is known there as granulated sugar. Make sure that you start off with a clean bowl and beat the egg whites well. A bowl with smooth sides (glass, metal) will help the eggs to whip up. A plastic bowl with scratches prevents the eggs from attaining a very light texture. Also ensure that the sugar is fully dissolved before going on to the next step. I have never had troubles from over-whipping. The final texture should be meringue on the inside with a thin crust on the outside. RATING: Difficulty: moderate. Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling. Precision: Measure the ingredients. CONTRIBUTOR: Alex Patison, Pyramid Technology Australia Posted to JEWISH-FOOD digest V97 #026 From: magwrit1@juno.com (Michelle Young) Date: Tue, 17 Sep 1996 23:16:28 PST