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  (c) Photo: Laraine White (Rainebears) |
Recipe for Pavlova: One of the most popular desserts in New Zealand Pavlova is a kind of meringue cake with a soft centre and crisp golden crust, topped off with fresh whipped cream and fresh fruits such as strawberry and kiwi. Recipe for NEW ZEALAND PAVLOVA Preheat oven to 150 degrees C. To 3 egg whites add 3 tablespoons of cold water and beat until really stiff. Slowly adding 1 cup of sugar, beat again until mixture stands in peaks. Then fold in: - 3 teaspoons of cornflour - 1 teaspoon of vanilla essence - 1 teaspoon of vinegar Reset oven to 120 degrees C. Using cooking paper (you can lightly grease the paper), pile the pavlova mix into the centre of the tray and spread it into a round about 6 - 8 inches across. Place on rack in centre of oven and cook for 45 mins to 1 hour. Kiwifuit and/or strawberries are of course the traditional toppings on top of large amounts of whipped cream, or use whatever topping you wish. This Pavlova has a soft marshmallow centre. Pavlovas history: No one knows who created the first Pavlova but it is said that the first recipes appeared in the late 1920s and that this dessert was created in honour of the Russian prima ballerina Anna Pavlova. Since that time golden high-rise Pavlovas have been the pride for New Zealand housewives. If the pavlova comes out flat and dismal looking, it can also mean never ending frustration and there are even rumours about the "secrets" of successful Pavlova making. Here are some "secrets": - Ensure that implements are absolutely clean. - Copper bowls should not be used to beat the eggs. - Egg whites should be whipped at room temperature. - No yolk must get into the egg white. Good luck. Back to main page |
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