PAVLOVA
This is a traditional New Zealand summer dessert, rich and sweet easy to make and very impressive. Can be made ahead and frozen for a week or 2. As yet have not found anyone who dislikes it.
Provided by Debudder
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites and cornflour well with electric mixer.
- Add vinegar and vanilla beat 1-2 minutes.
- Add sugar gradually while beating continue beating until sugar is dissolved and mixture forms stiff peaks. This takes about 10-15 minutes, your mixture should look smooth and very glossy.
- Moisten baking paper with a little water.
- Spread mixture on paper about 2-3 inches deep in a circle.
- Place in preheated oven 180 C and bake 1.1/2 hours - turn off the oven and allow to come to room temperature. Do not open the oven during the cooling as it may cause the pavlova to collapse.
- Cover with whipped cream and decorate with either chocolate, nuts or fruit, serve either on its own or with fruit.
Nutrition Facts : Calories 109.3, Fat 0.1, Sodium 27.7, Carbohydrate 25.6, Sugar 25.1, Protein 1.8
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