Classic pavlova
Cooking Time 75 minutes
Ingredients (serves 6)
1 tablespoon cornflour
6 eggwhites
1 teaspoon cream of tartar
1 1/3 cups caster sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
200ml pure cream
250g frozen raspberries, slightly mashed
1. Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of
baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1
teaspoon cornflour.
2. Using an electric mixer, beat eggwhites and cream of tartar in a
large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating
constantly until thick and glossy. Add remaining 3 teaspoons cornflour with
the last tablespoon of sugar. Fold through vanilla and vinegar.
3. Spoon meringue onto baking paper. Shape into a circle, using the
pencil mark as a guide, with a slightly higher edge and a low centre. Reduce
oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn
off oven and open oven door. Cool completely in oven (pavlova may sink
during cooling).
4. Slide pavlova onto a serving plate. Spread with cream and top with
raspberries. Serve.
Prettypinkbutterfly
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
