Ol' Carrousel Gang
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This is my DE 
favorite recipe for Pavlova.
On the web @ http://www.science.uva.nl/~mes/recipe/usenet/pavlova-1.html
NAME
PAVLOVA-1 - Pavlova (Australian meringue dessert)
This is a quintessentially Australian dish. The legend
behind it is that it was created by a chef in Adelaide after
he had seen Anna Pavlova dance, saying that he wanted to
create a dessert that was as light and airy as her dancing.
Australians pride themselves on their ability to cook a good
Pavlova. When important visitors come to an Australian
household, they are likely to be served a Pavlova with
plenty of fresh fruit. There are many variations on the
recipe. This one comes from my friend Janet Wiles.
INGREDIENTS (Serves 6-8)
4 egg whites (at room temperature)
200 g castor sugar
15 ml vinegar
cornflour
PROCEDURE
(1) With an electric mixer, beat the egg whites until
soft peaks form, then gradually add the sugar
(about 5 ml every 30 seconds). This will take
around 15 minutes. Beat until firm.
(2) Add the vinegar. When combined, turn out onto a
flat baking sheet that has been greased and dusted
with cornflour. Shape it so that there will be a
hollow in the centre to hold the fruit.
(3) Cook in a pre-heated, warm oven (175-190 deg. C)
for 10 minutes, then at 100-125 deg. C for 40-50
mins.
(4) When cooked, turn the oven off, and allow to cool
slowly in the oven for at least an hour, prefer-
ably overnight. Gradual cooling is important.
(5) Serve cold, topped with whipped cream and fresh
fruit such as strawberries, bananas, and kiwi
fruit.
NOTES
Castor sugar is known in North America as ``granulated
sugar.'' Cornflour is likewise ``cornstarch.''
The higher temperature initially is to form a crust on the
outside of the meringue base-it should be crisp on the out-
side, though not browned, and soft inside. It's important
that the beaters and the bowl are really dry and clean.
Uneven temperatures will cause the base to collapse (keep
the oven door closed and let it cool slowly). Experienced
Pavlova cooks claim that electric ovens work best because
they heat more uniformly.
RATING
Difficulty: moderate. Time: 30 minutes preparation, 1 hour
cooking, 1 or more hours cooling. Precision: Measure the
ingredients.
CONTRIBUTOR
Janet Wiles (Janetw@basser.oz), Sydney University, Australia
Transcribed by Kathy Morris (morris@diablo.ARPA), Stanford University
favorite recipe for Pavlova. On the web @ http://www.science.uva.nl/~mes/recipe/usenet/pavlova-1.html
NAME
PAVLOVA-1 - Pavlova (Australian meringue dessert)
This is a quintessentially Australian dish. The legend
behind it is that it was created by a chef in Adelaide after
he had seen Anna Pavlova dance, saying that he wanted to
create a dessert that was as light and airy as her dancing.
Australians pride themselves on their ability to cook a good
Pavlova. When important visitors come to an Australian
household, they are likely to be served a Pavlova with
plenty of fresh fruit. There are many variations on the
recipe. This one comes from my friend Janet Wiles.
INGREDIENTS (Serves 6-8)
4 egg whites (at room temperature)
200 g castor sugar
15 ml vinegar
cornflour
PROCEDURE
(1) With an electric mixer, beat the egg whites until
soft peaks form, then gradually add the sugar
(about 5 ml every 30 seconds). This will take
around 15 minutes. Beat until firm.
(2) Add the vinegar. When combined, turn out onto a
flat baking sheet that has been greased and dusted
with cornflour. Shape it so that there will be a
hollow in the centre to hold the fruit.
(3) Cook in a pre-heated, warm oven (175-190 deg. C)
for 10 minutes, then at 100-125 deg. C for 40-50
mins.
(4) When cooked, turn the oven off, and allow to cool
slowly in the oven for at least an hour, prefer-
ably overnight. Gradual cooling is important.
(5) Serve cold, topped with whipped cream and fresh
fruit such as strawberries, bananas, and kiwi
fruit.
NOTES
Castor sugar is known in North America as ``granulated
sugar.'' Cornflour is likewise ``cornstarch.''
The higher temperature initially is to form a crust on the
outside of the meringue base-it should be crisp on the out-
side, though not browned, and soft inside. It's important
that the beaters and the bowl are really dry and clean.
Uneven temperatures will cause the base to collapse (keep
the oven door closed and let it cool slowly). Experienced
Pavlova cooks claim that electric ovens work best because
they heat more uniformly.
RATING
Difficulty: moderate. Time: 30 minutes preparation, 1 hour
cooking, 1 or more hours cooling. Precision: Measure the
ingredients.
CONTRIBUTOR
Janet Wiles (Janetw@basser.oz), Sydney University, Australia
Transcribed by Kathy Morris (morris@diablo.ARPA), Stanford University