How to Make Pavlova

Rate: (4 Ratings)

There is a sometimes heated feud between New Zealand and Australia over who invented the "pav". Let me set the record straight - it was definitely New Zealand! Seriously - for a look at the research on this incredibly important topic copy this link : http://nz.com/NZ/Culture/Food/OriginOfPav.html. Harry Orsman's wonderful Dictionary of New Zealand English (Oxford) is more up to date and has even earlier references to published versions of this recipe in New Zealand - some under the name pavlova and earlier than any Australian version that has been found.

Flag Article

Instructions

Difficulty: Easy

Things You’ll Need:

4 egg whites
1 teaspoon vanilla essence
2 teaspoons vinegar
1 cup sugar

Step1

Preheat the oven to 300 F.

Step2

Grease the oven tral with a butter wrapper or oil

Step3

Beat the egg whites until very stiff

Step4

Fold in vinegar and vanilla

Step5

Add sugar, and beat until smooth

Step6

Pile the mix onto oven tray about the size of a medium cake.

Step7

Place pavlova in oven, and immediately reduce temperature to 200 F.

Step8

Cook for 90 minutes. If cooked correctly (as all ovens vary), the pav should be crunchy on the outside, and like marshmallow on the inside. Do not open the oven at all while cooking!!!!

Step9

Arrange sliced kiwifruit or any other fresh fruit you like, on top of whipped cream (8oz of full cream per pavlova), with icing sugar being added to the cream during whipping to one's own taste (I put about 1/2 cup in).