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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pavlova Recipe

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This recipe for Pavlova is from Edith's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 egg whites
1 c. sugar
1 desert spoon cornstarch
1 tsp vanilla 1 tsp vinegar
whipped cream
fresh fruit
Directions:
Directions:
Pr3pare the baking pan, a pizza pan works great by greasing and then dredging with a 1:1 mixture of cornstarch and confectioners sugar (~ 1 tbsp. or so). You could also line the pan with foil or parchment paper before greasing and dredging. You do not want the delicate meringue to stick.
Beat until stiff 4 egg whites. Slowly add (spoon by spoon) while beating 1 c. sugar. Sift and fold in the cornstarch and fold in the vanilla and the vinegar. spread the egg whites on the pan building up the edges a little. Bake in a slow oven 275º for 1 1/4 hr. Leave it in the oven with the heat turned off to cool and continue to dry out. Cover with a lot of lightly sweetened whipped cream and sliced fresh fruit, what ever is in season and looks good (mostly soft fruits i.e. kiwi, strawberry, blueberry, peach etc. I have never tried apple). Mint is also good as well as chocolate or even butterscotch ice ream topping.
Personal Notes:
Personal Notes:
Let your imagination go with the toppings. It should be baked the day it is served and hopefully that is a sunny low humidity day.

 

 

 

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