Wednesday, November 2, 2011
Pavlova -- recipe
Barbara Adams’s Famous New Zealand Pavlova *
*The Australians claim it, but we are sure it started in New Zealand.
3 egg whites
3/4 tsp. Vinegar
3/4 cup fine sugar (Confectioner’s Sugar)
½ tsp. Vanilla
pinch of salt
Beat 3 egg whites till stiff with three quarters of a teaspoon of vinegar.
Add a pinch of salt. Gradually add three quarters of a cup of fine sugar
and half a teaspoon of vanilla. Beat till thick. Pile onto dampened grease
proof paper and bake for three quarters of an hour in a cool oven (200-F or 93-C.
When cooked, cool, then cover with whipped cream and decorate with pieces
or peaches, strawberries or kiwi fruit to give in a real south sea flavor.
Contributed by Barbara Adams, author of COBWEBS...Sue cannot shake her misgivings when her timid aunt marries an overbearing bully....An intricate web of lies and deceit is slowly unraveled. But where does Sue's boyfriend Jason fit into the puzzle? The reader is drawn towards an enticing but sticky ending.