Pavlova Recipe
Pavlova Recipe with Egg Whites, Fresh Strawberries, White Vinegar, Vanilla Essence, Icing Sugar and Cream.
INGREDIENTS
1 teaspoon White Vinegar
1 teaspoon Vanilla Essence
1 teaspoon Cold Water
3 well whisked Egg Whites
4 1/2 oz (125g) Icing Sugar
1/8 teaspoon Salt
1/2 teaspoon Baking Powder
Fresh Strawberries
Cream
METHOD
Sieve the icing sugar with the salt and baking powder.
Mix the water, vinegar and vanilla in a small cup. Add the sugar to the egg whites, half a teaspoon at a time, and as you beat in the sugar add alternately a few drops of the mixture in the cup. when all is added, go on beating the mixture for several minutes.
Now butter and flour a sponge tin, heap the meringue mixture on it and with a spatula or palette knife shape it like an open tart. Bake in a very slow oven until crisp, and when cold and ready to serve, fill the centre with fresh strawberries (or any other suitable fruit), cut up if necessary. Coat finally with a good layer of whipped cream, which can be further decorated with fruit if you wish.
Enough for 4 people.
Based on the Pavlova recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).