Pavlova

Name: Pavlova
Yield: 10 servings
Cuisine: Bake
Ingredients: 8.00 eggs white; 500.00 ml sugar granulated; 10.00 ml vinegar white; 60.00 ml water boiled; 10.00 ml vanilla essence; 5.00 ml Baking powder; to serve to serve; 375.00 ml cream; fruit

10 servings

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Eggs

By Food24 November 03 2009

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Ingredients (9)

8.00	eggs — white
500.00 ml	sugar — granulated
10.00 ml	vinegar — white
60.00 ml	water — boiled
10.00 ml	vanilla — essence
5.00 ml	Baking powder
	to serve — to serve
375.00 ml	cream
	fruit

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Method:

Beat egg whites until stiff. Add sugar, 15 ml (1 tbsp) at a time, then gradually add remaining ingredients one by one, beating thoroughly after each addition.
Using a spatula, spread mixture into a 26 cm round, building sides higher to form shell. Mark out the round straight onto the baking paper to act as a guide.
Bake at 100 ºC for 3 hours. Cool.
Serve topped with well-chilled whipped, thick farm cream and decorate with fresh fruit such as peaches (home-bottled or canned if out of season), strawberries, kiwi fruit, bananas, fresh granadillas.