new zealand pavlova

Inspired by Ramtops pavlova, here is the version from New Zealand. This can be top with any fruit and cream. Although it looks like a meringue receipe, the texture is very different.

4 Egg Whites
pinch of salt
1 cup of caster sugar
1 tsp vanilla essence
1 tsp vinegar (We happend to use honey vinegar)
1 Dsp Cornflour

Preheat oven to 180C, Gas Mark 4

With mixer beat egg whites and salt until stiff

Add sugar, a teaspoon at a time, beat until dissolved

Sprinkle over cornflour, vinegar and vanilla and fold in lightly

Line a tray with baking paper, then drawn a 22 cm circle on the baking paper, spread the mixture to within 2 cm of the edge (the mixture should be about 4cm high).

Put in oven, and turn down to 100C, Gas Mark1 for an hour

Turn off, open door slightly and leave to cool. Should be slightly browned, crisp on the outside and marshmallow on the inside.

Gentle lift off paper on to serving plate and it can be decorated with cream and fruit. (e.g. Strawberries, winegums and cream as in the picture)

2 comments to this

niles said on 31 May 2006 at 00:55:43:

Shouldn't NZ pavlova have kiwi fruit in it? :)

hem said on 01 Jun 2006 at 08:47:32:

Shouldn't any pavola have fruit in it??? This just sounds like a merangue recipe