Recipe for "pavlova-1"

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