Recipe: Australian Pavlova

PAVLOVA (australian meringue dessert).
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Interesting legend behind this:
It seems a chef in adelaide created the pavlova after he had seen
Anna Pavlova dance, saying that he wanted to create a dessert
that was as light and airy as her dancing.

Ingredients (serves 6-8)

4 egg whits at room temperature
1 cup castor sugar (granulated)
1 tsp vinegar
1 tsp cornflour (same as cornstartch)
1 tsp vanila flavour.

preheat oven to 250 degrees F.

With an electric mixer beat the egg whites until soft peaks form
then gradually add teh sugar. Beat until firm.

Add the cornflour, vinegar and vanilla. When combined, turn out
into a flat tray that has been greased and dusted with cornflours.
Try a circular shape with slightly more mixture at the edges, so
that it may be served by placing goodies i its center
depression.

Cook in a pre-heated, cool (250 deg. f) ove for one hour. when
cooked, turn the oven off, leav eht oven door slightly ajar, and
allow to cool slowly in the oven. This slow cooling works to
prevent the loss of too much height.

Serve cold, with shipped cream and fresh fruit pieces,
strawberries and kewe for examples.

Notes:
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Make sure that you beat teh egg-whites well, and that the sugar is fully
dissolved before going on to the next step. Over-whipping can't
hurt. The final texture should be meringue on the inside with a thin
crust on the ouside.

ratings-
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diffic: moderate
time 30 min's prep, 1 hr cooking, 1 hr cooling
precision: measure the ing's.

This one was from Alex Patison, Pyramid Techonology Australia