Ingredients
- 4 egg whites at room temperature
- 8 oz. fine white sugar
- 2 t. cornstarch
- 1 t. white wine vinegar
- few drops pure vanilla essence
Directions
Preheat oven to 350F. Line baking tray with baking parchment.
Beat egg whites with a pinch of salt until satiny peaks form. Beat in sugar one third at a time until the meringue is stiff and shiny. Sprinkle over the cornstarch, vinegar and vanilla and fold in light. Mound on to paper. Flatten top and smooth sides. Place in oven and immediately reduce heat to 300F and cook for 1 1/4 hours. Turn off oven and leave the pavolva in it to cool completely.
Invert pavolva on to a big, flat-bottomed plate and fill with whipped cream. Spoon over (passion) fruit.
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Submitted 6/13/05.
Source: Cooks Companion
Submitted By: Alexandra Nash
shiress@serverx.rossvet.edu.kn
Meringue for Pavolva