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Thursday, December 24, 2009


Here is the recipe to one of my favourite desserts.
It is from the red NMAA Cooks book available here.

(this pav is still cooking and I don't have one of the finished pav)

4 egg whites
8 T castor sugar
0.25 t sugar
0.5 t vanilla
1t vinegar

Pre-heat oven to 180C.
Beat egg whites and salt until stiff.
add sugar gradually, I like to do 1 or 2 tablespoons at a time, beating constantly.
Fold in vanilla and vinegar.
Cover tray (I usually use a large pizza or biscuit tray) with baking paper and spoon mixture onto it, making outer edges a little higher.
Turn oven down to 130C , put pavlova onto the lowest shelf and cook for 1.5-2hrs.
Allow to cool in oven.
To serve cover with whipped cream and fresh fruit. Strawberries in season are lovely or passionfruit, banana and kiwi fruit is another favourite.

Hint: Do not cook this on a rainy humid day if you want it crispy on the outside.

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