Traditional Pavlova Preparation
Turn on the oven to 325 degrees. Prepare the tin or tray for baking, using baking paper, or butter greaseproof paper and run under the cold tap. Shake off excess water and place in tin or on the tray ready for baking. Beat the egg whites to a foam, then add the salt or cream of tartar. Continue to beat to a stiff foam--when the peaks curl over. Gradually add the 3/4 cup sugar while beating all the time. Continue to beat until the peaks stand up--the stiff stage. Mix the 1/4 cup sugar and cornstarch and quickly beat this into the meringue. Beat the vanilla and vinegar into the meringue until just mixed. Pile high on the prepared paper. Place in the oven to cook, and turn the oven down to 120 degrees or the lowest temperature you can set your oven. Cook for 2 to 2 1/2 hours, then turn off oven. Leave for 30 minutes, then take out. While still warm, peel off paper and place on serving dish. When cold, top with whipped cream and fresh fruit or berries. Serve chilled--freezes well. Jan Clifford is a cooking instructor in Christchurch, New Zealand. Recipe by: Good Morning America
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