Pavlova Recipe

Pavlova picture

Summary

CuisineCourse
Interest Group

Ingredients

 Egg whites4
 Caster sugar8 Ounce
 Cornflour1 Teaspoon
 Wine vinegar3 Drop (adjust quantity as per taste)
 Vanilla essence3 Drop (adjust quantity as per taste)

Nutrition Facts

Serving size: Complete recipe

Calories 998 Calories from Fat 2

% Daily Value*

Total Fat 0.2 g0.31%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 193 mg8%

Total Carbohydrates 232 g77.4%

Dietary Fiber 0.04 g0.18%

Sugars 227.6 g

Protein 13 g25.3%

Vitamin A Vitamin C 0%

Calcium 0.8% Iron 0.65%

*Based on a 2000 Calorie diet

Directions

Beat egg whites stiffly and fold in the sugar gradually, adding the cornflour with the last spoonful of sugar.
Fold in the vinegar and vanilla essence.
Spread the mixture on a piece of paper which has been brushed with oil or melted butter.
Shape it to form a flan or shell, and put it into a barely warm oven to dry.
It will take several hours to become really firm.
Use a warmed knife to lift the fragile case or cases from the paper.
When cold, fill it with vanilla ice cream and sliced white tinned peaches or pears.
If you prefer to see your Pavlova with more colour, then well drained tinned fruit, or better still, such bright fruit as fresh strawberries, raspberries or peeled grapes will all look very attractive.
This dish should be eaten at one sitting.
It will not keep firm once the shell has been filled.
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