Pavlova

We are lucky enough to have Christine from Sydney who has sent in a wonderfully traditional Australian recipe in time for Australia day next week!  This is a true classic... thanks Christine!  Do you have a special traditonal recipe you'd like to share? Send your recipe with your story to: leticia@cocina-de-mama.com



Christine wrote:

My mum has always been famous among her friends and family for her delicious pavlova. Growing up I would look forward to special occassions when she would whip up a pav for our guests. Now as an adult, we make them together.


Pavlova











Ingredients

• 6 egg whites
• 2 cups caster sugar
• 1 1/2 teaspoons vinegar
• 1 1/2 teaspoons vanilla essence
• 1 cup whipped cream
• strawberries/ passionfruit pulp/ kiwi fruit

Note: If using a gas range set the oven at hot (450 deg F / 230 deg C) immediately you start to beat the egg whites.

Step 1: Beat egg whites until they stand in stiff peaks. Add sugar gradually, 1 tablespoon at a time, beating at high speed if using an electric mixer.

Step 2: When all the sugar has been thoroughly incorporated and a stiff glossy meringue has formed, fold in the vinegar and vanilla essence.

Step 3:

• Grease some aluminium foil and cover a baking sheet. Heap the Pavlova mixture on to the foil. Mould up the sides with a spatula and make a slight depression on top. OR

• Pile the mixture into a 20cm (8 inch) greased springform tin and lightly smooth the top. OR

 • Pile the mixture into a greased 20 cm (8 inch) china flan dish.

 
If using a gas range turn the heat to the lowest temperature just before putting the Pavlova in to cook for 1 1/2 hours.

If using an electric oven cook the Pavlova at a low temperature (300 deg F / 150 deg C) for 45 minutes and then turn off heat and leave for 1 hour.

When cooked, remove from the oven and cool completely. Pile cream on to Pavlova and decorate with seasonal fruit.

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Thanks so much Christine - will be making it for Australia Day this year - looks delicious!

Cocinar, comer y ser feliz!

Leticia