pavlova Page

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Pavlova

Although there is much controversy over the origin of this recipe, it remains a favourite dessert of both Australian and New Zealand people.
Here are a few recipes and a link to a site that will give you the history of this dish.

4 egg whites
1 cup very fine sugar
2 heaped teaspoons cornflour
½ teaspoon vanilla essence
1 cup whipped thickened cream
2 passionfruit
3 kiwis
2 bananas
200 g (7 oz) strawberries

Preheat oven to 180°C (350°F). Grease a 18 cm (7 inch) round baking pan and dust lightly with a little cornflour.
Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the mixture is thick and the sugar is dissolved. Carefully fold in the cornflour and vanilla essence. Spoon into the baking pan . Reduce the oven heat to 150°C ( 300°F) and place in oven. Bake for 1 hour. Let stand for 5 minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream and sliced fruit.

Tip :Alternative Fillings:

* Cooked prunes soaked in rum, chopped and folded through the whipped cream.
* Use coffee ice cream instead of vanilla.
* Add slices of banana and kiwifruit as well as passionfruit.
* Make lemon butter with the egg yolks and spread this on the pavlova instead of the ice cream.
* Cover with whipped cream.
* Use strawberries (sliced if large) instead of passionfruit

Recipe No. 2

Whites of 4 Large Eggs
250g CSR Caster Sugar
1 Teaspoon Vinegar
2 Teaspoons Cornflour
1 1/4 Cups Cream
6 Scoops of Vanilla Ice Cream
6 Passionfruit

1 : Beat egg whites until stiff, gradually adding the CSR Caster Sugar. Beat well after each addition. When the mixture
becomes "rocky" fold in the cornflour and vinegar.
2 : Wet an ovenproof plate or a suitable springform tin.
3 : Spread on the egg mixture, indenting slightly in the middle and heaping up at the sides. Bake in a very slow oven
275oF (125oC) about 1 1/2-2 hours. Pavlova should be crusty on the outside but marshmallow on the inside. (If
storing for any length of time, however, it is best to dry it out more thoroughly).
4 : Keep in an air tight tin until ready to fill.
5 : Fill with ice cream and cream and dribble over with passionfruit.

Recipe No 3.

· 3 egg whites
· 1 pinch of salt
· ¾ cup of castor sugar
· ¼ cup of white sugar
· 1 tablespoon of cornflour
· 1 teaspoon of lemon juice
· 300 ml / ½ pints of cream
· kiwifruit or strawberries for garnish

Preheat the oven to 150°C, 300°F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and cornflour. Lightly fold into the meringue with the lemon juice.
Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80°C or 180°F) for 2 to 2½ hours. Turn off the heat and leave in the oven overnight to cool.
Top with whipped cream and decorate with sliced kiwifruit or sliced strawberries just before serving.

Pavlova
Although there is much controversy over the origin of this recipe, it remains a favourite dessert of both Australian and New Zealand people.
Mango Mousse
Here's one the guys can make to impress that special lady
Darwin Dessert
This is one the guys will love too and a few of the girls!!! Originally brought to Australia by a group of untamed New Zealanders now firmly adopted in NT and a great dessert for an adult dinner party
Tiramisu
The following recipe was provided by Gina and Rita, two lovely ladies of Italian descent. They tell me that the recipe was given to them by Gina's sister in law in Italy.

Last updated March 27, 2008