Here's a recipe I got from Dale:
* Exported from MasterCook *
Dale's Pavlova
Recipe By :Ellen (Dale) - C2C
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Egg whites -- and sugar in equal q
1 tablespoon boiling water.
Vanilla -- enough for the white
Vinegar -- about the same.
Cornflour -- the white fine stuff
Cream of tartar. Enough.
1 thing of whipping cream
fruit -- whatever.
1 young strong daughter
2 glasses
1 bottle sparkling wine -- champoo, whatever. W
Assemble daughter, chain up her dog. Lure her with sinful morning bubbles. Get her to gather unmeasured ingredients so you can criticize her procedure at will. Slap her back.
She will beat the egg whites and boiling water with no mercy, until they are wondrously white and fluffy, but by no means dry. Add sugar in dollops and continue beating, chuck in the cornflour, and every thing else excepting daughter, glasses and wine.. Beat until very thick and silky, shiny. Pile as high as you are able on buttered foil or baking paper, these little suckers will spread, depends how much cornflour you use I suppose. Bake at about 300 C until the crispy feel comes on the outside. It will brown a bit. Turn it down to about 100 C and have a lie down. Check it when daughter says Muuuuummmmmmmmm. It will be done, you will know.
The thing with Pavlovas. (unless they are the commercial ones with stabilizers and things) there will always be a falling away of the top crust and the Marshmallow interior. I find this useful for pouring in a wee bit of custard made from the yokes, and fruit, just little bits, all cold of course. Or perhaps more unsweetened whipped cream, such a palate soother. Or perhaps you could make flatter ones and sandwich them. As per Tricia.
I don't think you can do anything to mess things up, it is a good idea to have the top flat to aid the decoration (traditionally whipped cream passionfruit and kiwi) but anything does. Slap daughter again for her perfect presentation, and get a big fat kiss in return.
Billy love, everyone has THE recipe for no fail Pavlova. I personally use this one.
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* Exported from MasterCook *
Pavlova PYATT
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large egg whites
1 1/2 cups superfine granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon distilled white vinegar
1/2 teaspoon vanilla
1/4 cup boiling water
1 cup heavy cream
3 cups assorted seasonal fruit such as raspberrie
Preheat oven to 350° F. and line a large baking sheet with foil.
In a large bowl with an electric mixer beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed until just combined. Add boiling water all at once and beat on high speed 3 to 5 minutes, or until mixture forms stiff, glossy peaks.
Spoon meringue mixture onto baking sheet and spread into a 9- to 10-inch circle. Bake Pavlova in middle of oven 10 minutes. Reduce temperature to 200° F. and bake Pavlova 40 minutes more. Turn off oven and let Pavlova stand in oven 1 hour. Transfer Pavlova to a rack and cool completely. (Pavlova will be hard on outer surface and soft inside.)
In a bowl with cleaned beaters beat cream until it holds soft peaks and spread over Pavlova. Mound fruit on top of whipped cream.
Makes 6 to 8 servings.
I have use several different recipes with no problem of them being dry. Just don't over beat the egg whites.
Description:
"Quietwolf"
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* Exported from MasterCook *
Pavlova The Master's Way
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg whites
3/4 cup sugar
3 tsp cornstarch
few drops vanilla essence
good pinch cream of tartar
2 tsp vinegar
Line bottom and sides of a 18-20cm spring form pan with baking parchment, sprinkle with 1 each tbsp of sugar and arrowroot, saving a little to sprinkle on top.
Put egg whites,cream of tartar and vanilla essence into a bowl ( never use plastic bowls or tools), beat until firm and snowy.
Mix the sugar and cornflour together, and fold the mixture into the egg white mix, taking the spoon to the bottom of the mixing bowl each time.
As soon as the sugar and cornflour are mixed in, add the vinegar. Mixture should be very stiff.
Pile into lined pan, smoothing a little. Sprinkle with rest of sugar/arrowroot mixture.
Heat an oven on full for 15 minutes, before putting Pavlova in the oven, then turn it down as low as it can go. Use middle shelf of oven.
If the Pavlova shows a faint hint of brown after 15 minutes in the oven, the temperature is correct. Cook for 1 1/2 hours, if it browns too much, turn oven off completely. Re-light after 15 minutes.
When cooked, remove from pan. Remove paper, turn upside down onto serving platter. It should be crunchy on the outside, and marshmallow soft and chewy inside. Decorate as desired, cream, fruit etc etc.
A variation on the cream and fruit is lemon cream filling, or kahlua cream. Or the latest fad, a chocolate pav with raspberries, divine.
Description:
"Tricia"
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* Exported from MasterCook *
Dale's Pavlova
Recipe By :Ellen (Dale) - C2C
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Egg whites -- and sugar in equal q
1 tablespoon boiling water.
Vanilla -- enough for the white
Vinegar -- about the same.
Cornflour -- the white fine stuff
Cream of tartar. Enough.
1 thing of whipping cream
fruit -- whatever.
1 young strong daughter
2 glasses
1 bottle sparkling wine -- champoo, whatever. W
Assemble daughter, chain up her dog. Lure her with sinful morning bubbles. Get her to gather unmeasured ingredients so you can criticize her procedure at will. Slap her back.
She will beat the egg whites and boiling water with no mercy, until they are wondrously white and fluffy, but by no means dry. Add sugar in dollops and continue beating, chuck in the cornflour, and every thing else excepting daughter, glasses and wine.. Beat until very thick and silky, shiny. Pile as high as you are able on buttered foil or baking paper, these little suckers will spread, depends how much cornflour you use I suppose. Bake at about 300 C until the crispy feel comes on the outside. It will brown a bit. Turn it down to about 100 C and have a lie down. Check it when daughter says Muuuuummmmmmmmm. It will be done, you will know.
The thing with Pavlovas. (unless they are the commercial ones with stabilizers and things) there will always be a falling away of the top crust and the Marshmallow interior. I find this useful for pouring in a wee bit of custard made from the yokes, and fruit, just little bits, all cold of course. Or perhaps more unsweetened whipped cream, such a palate soother. Or perhaps you could make flatter ones and sandwich them. As per Tricia.
I don't think you can do anything to mess things up, it is a good idea to have the top flat to aid the decoration (traditionally whipped cream passionfruit and kiwi) but anything does. Slap daughter again for her perfect presentation, and get a big fat kiss in return.
Billy love, everyone has THE recipe for no fail Pavlova. I personally use this one.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pavlova PYATT
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large egg whites
1 1/2 cups superfine granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon distilled white vinegar
1/2 teaspoon vanilla
1/4 cup boiling water
1 cup heavy cream
3 cups assorted seasonal fruit such as raspberrie
Preheat oven to 350° F. and line a large baking sheet with foil.
In a large bowl with an electric mixer beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed until just combined. Add boiling water all at once and beat on high speed 3 to 5 minutes, or until mixture forms stiff, glossy peaks.
Spoon meringue mixture onto baking sheet and spread into a 9- to 10-inch circle. Bake Pavlova in middle of oven 10 minutes. Reduce temperature to 200° F. and bake Pavlova 40 minutes more. Turn off oven and let Pavlova stand in oven 1 hour. Transfer Pavlova to a rack and cool completely. (Pavlova will be hard on outer surface and soft inside.)
In a bowl with cleaned beaters beat cream until it holds soft peaks and spread over Pavlova. Mound fruit on top of whipped cream.
Makes 6 to 8 servings.
I have use several different recipes with no problem of them being dry. Just don't over beat the egg whites.
Description:
"Quietwolf"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pavlova The Master's Way
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Ices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg whites
3/4 cup sugar
3 tsp cornstarch
few drops vanilla essence
good pinch cream of tartar
2 tsp vinegar
Line bottom and sides of a 18-20cm spring form pan with baking parchment, sprinkle with 1 each tbsp of sugar and arrowroot, saving a little to sprinkle on top.
Put egg whites,cream of tartar and vanilla essence into a bowl ( never use plastic bowls or tools), beat until firm and snowy.
Mix the sugar and cornflour together, and fold the mixture into the egg white mix, taking the spoon to the bottom of the mixing bowl each time.
As soon as the sugar and cornflour are mixed in, add the vinegar. Mixture should be very stiff.
Pile into lined pan, smoothing a little. Sprinkle with rest of sugar/arrowroot mixture.
Heat an oven on full for 15 minutes, before putting Pavlova in the oven, then turn it down as low as it can go. Use middle shelf of oven.
If the Pavlova shows a faint hint of brown after 15 minutes in the oven, the temperature is correct. Cook for 1 1/2 hours, if it browns too much, turn oven off completely. Re-light after 15 minutes.
When cooked, remove from pan. Remove paper, turn upside down onto serving platter. It should be crunchy on the outside, and marshmallow soft and chewy inside. Decorate as desired, cream, fruit etc etc.
A variation on the cream and fruit is lemon cream filling, or kahlua cream. Or the latest fad, a chocolate pav with raspberries, divine.
Description:
"Tricia"
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Don't wait too long to tell someone you love them.
Billy
Billy