Pavlova

We joined Caitie's nana and poppa for the traditional Boxing Day BBQ and decided that it was only right to have pavlova for dessert. This lovely light dessert is a New Zealand tradition (or Australian, depending on who you talk to!) for summer, as it is especially nice with fresh fruit and cream.

We used the recipe from Caitie's great-grandmother's 1955 edition of the Edmonds cookbook.

First Caitie and Poppa beat 3 egg whites in the beater until stiff, adding a little cold water and beating again.



Then they added 1 cup of caster sugar very slowly.



Once all the sugar was added, they slowed the beater (but kept it going) and added 1 teaspoon vinegar, 1 teaspoon vanilla essence and 3 teaspoons cornflour.

They poured it on a greased tray. Doesn't look much like a pavlova yet, does it?






Then it was put in a 150 degree oven for 45 minutes, then they turned the oven off and left the pavlova to cool in the oven.

Unfortunately the pavlova sank, and so it wasn't as impressive-looking as we had hoped. Personally, I've only ever made two pavlovas (not that I really made this one, this was Caitie and Poppa!) and both have sunk. They are tricky things!

It tasted good though with cream, fresh fruit and some chocolate shavings. :)