Pavlova - 2

Recipe Ingredients

5		Egg whites
2 teaspoons	10ml	Corn starch
1 teaspoon	5ml	Malt vinegar
10 oz	284g	Caster sugar
1/2 teaspoon	2.5ml	Vanilla essence
		Filling
1/2		Cream
3 teaspoons	15ml	Castor sugar
1 teaspoon	5ml	Orange flavored liqueur
		Or Grand Marnier
1 lb	454g / 16oz	Fresh fruit salad

Recipe Instructions

Draw a 9" circle on a baking sheet. Preheat oven to 150C or 300F.

Beat egg whites until stiff. Add 4 oz of the sugar and continue beating for one minute or until the mixture is stiff and glossy.

Fold in remaining sugar, corn starch, vanilla and vinegar.

Spoon 1/3 of the meringue mixture onto the baking sheet and spread out into the shape of the circle. Put remainder of the mixture in a piping bag and pipe around the edge of the circle.

Bake for 1 1/2 hours (yes 90 minutes) or until firm and very lightly browned. Allow to cool completely.

Whip the cream and fold in the sugar and the liqueur. Fill the meringue case with the cream, and then pile the fruit salad in the centre on top of it.

Pavlova is a traditional Australian dessert. It is essentially a meringue base, filled with fresh fruit salad and cream, and is served with ice cream, jelly and any other sweet goop that appeals at the time.

There are many permutations, but the essence of the dish is the meringue shell filled with cream and then fruit salad.

Here the fruit salad might consist of pineapple, passion fruit, strawberries, kiwi fruit, melons, all diced and mixed.

Jelly here is what I think Jell-O is in the US.

Source:
Net

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