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Marshmallow Pavlova
Just for Becky cos she enjoyed it so much when she visited aussie from the States. This Pavlova has a deep soft marshmallow centre and a crisp slightly chewy coating. Don't worry about it looking untidy when cooked its appearance will be quite elegant once you have topped it with cream & strawberrys, peaches, kiwi fruit or what ever fruit is in season
enjoy!
 

4 Egg-whites
1 Cup Castor sugar  or
(ultrafine sugar or instant dissolving
sugar)
2 Teaspoons (10ml) cornflour (corn starch)
1 teaspoon (5ml) vinegar

Beat egg whites, until stiff,
add 1/2 cup castor sugar
beat thoroughly until sugar is all dissolved (very important)
(approx 5 mins)
Add remaining sugar, a tablespoon at a time,
beating well after each addition.
Lightly fold in sifted cornflour, then vinegar.

Take a 76cm (30inch) length of foil,
fold in half lengthways.
Make a circle of foil and secure.
Place on thickly cornfloured tray,
fill pavlova mixture into foil: level off top.

This mix will make a deep 23cm (9") pavlova
This recipe is not siutable for small individual pavlovas

Baking in a Electric oven

Preheat oven to moderate, reduce heat to slow,
bake 1¼ hours, cool in oven
Baking in a Gas oven
Preheat oven to moderate, reduce heat to slow,
bake 1¼ -1½ hours, cool in oven

Be careful when peeling off collar, so as not to break the crisp coating

someone gave me this recipe. sorry can't remember who - but have enjoyed it many times
let me know if it was you!! lol

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30 March 2000