Pavlova

From ceejayoz

An easy to make yet impressive looking dessert. My Grandma Olga's recipe.

[edit] Ingredients

• 4 room temperature, fresh, extra large (jumbo) egg whites
• 1.5 cups normal white sugar
• 1 teaspoon vinegar
• 1 teaspoon vanilla (add a second, if desired)
• 1 teaspoon corn flour (a.k.a. cornstarch)
• 1 large pinch of salt
• 2-3 pints of heavy (whipping) cream
• Fresh fruit - traditionally, strawberries and kiwis, sliced thinly
• Chocolate, shaved in a cheese grater (a mix of Cadbury Dairy Milk and Royal Dark chocolates, if available, or another brand of Australian or European chocolate - DON'T USE HERSHEY'S!!!)

[edit] Preparation

1. Prepare a circular tray (like a pizza tray or circular cookie tray) by covering with aluminium foil. Coat foil with butter, then coat butter with some additional cornstarch and some confectioners sugar. Shake excess cornstarch and sugar off when done.
2. Warm mixing bowl with warm water.
3. Beat egg whites + pinch of salt until quite stiff - it needs to be able to hold its shape.
4. While beating, gradually add sugar, spoonfuls at a time.
5. While beating, gradually add vanilla and vinegar.
6. While beating, gradually add cornstarch.
7. Spoon beaten mixture onto pre-prepared tray. Spread across pan, leaving about 0.5 - 1.0 inches around the edges for pavlova to expand.
8. Scoop mix in center to edges, forming a crater.
9. Smooth down any peaks, as they will blacken in the oven.
10. Bake at 275 degrees for 30 minutes.
11. Reduce heat to 250 degrees and bake for fourty-five minutes.
12. Turn oven off, but leave pavlova in oven for approximately 10 minutes with the door slightly open. Removing it too quickly will cause the crust to crack.
13. Allow shell to cool completely.
14. Whip the whipping cream, and fill the center of the pavlova shell with it.
15. Add fruit and shaved chocolate on top of whipped cream.
16. Serve!