Oh no! Pavlova!
#231956 - 12/15/05 11:07 PM
|
|
|
|
|
|
Honestly, I don't know where my head is at lately. I volunteered to make the pav for my team's christmas barbeque tomorrow... and I've just remembered that my boyfriend threw the electric eggbeater out in his move (I use his oven cause mine's gas and a bit crap).
Now I have to figure out how to whip egg whites WITHOUT an eggbeater! Heck, I might have to buy one for the occasion... at 8pm on a Friday night. Gah! 
--------------------
*Emma*
Print
Remind Me
Notify Moderator
|
|
|
Get yourself handwhisking, a whisk is a must but you should be able to find a hand one in a supermarket or better still get your BF to do it 
--------------------
S.
Print
Remind Me
Notify Moderator
|
|
|
I'm kinda a foodie. Had to ask. 
Print
Remind Me
Notify Moderator
|
|
|
Hehee... it's ok! I made one armed only with a wire handwhisk (and about twenty minutes solid of "beating" jokes from Hamish's workmates who were round having Friday night beers, lol). Great minds think alike, Cailin!
Snorkie, a pavlova is sort of a giant meringue. The Aussies will tell you it's an Australian dessert, but don't you believe it! It's a New Zealand dessert!
It's crunchy on the outside like a meringue, but soft and squishy in the middle, sort of like marshmallow but more meringuey. You top it with cream and fruit (or if you're an IBSer, fruit then cream on the side for those that can)
The recipe I used went something like:
6 egg whites
1 cup caster sugar (superfine sugar if you're a Yankee)
pinch salt
1 tsp white vinegar (although I use malt for the flavour)
1/2 tsp vanilla essence
2 tsp cornflour (I think you call this cornstarch? Makes sauces thick, that stuff)
Beat egg whites with pinch salt til stiff peaks form. Add sugar gradually, beating in as you go. Beat in vinegar and vanilla, fold in cornflour.
Spread out as tall or as wide as you like on greaseproof paper.
The recipe said bake at 130 celsius for 1 1/2 hours, but I had to turn the oven off after an hour as the top got brown enough! I recommend 100 celsius for an hour and a half (you'll need to convert to Fahrenheit as I have no clue about that!)
It should be ever so slightly golden on top.
Leave in the oven to cool and store in an airtight container til serving.
--------------------
*Emma*
Print
Remind Me
Notify Moderator
|
Posts
