| This has to be one of the New Zealand Food Recipes | | | | Beat egg whites until stiff (forms peaks). Add sugar |
| all time favourite Food Recipes. It does not fall under | | | | – heaped tablespoon at a time – beating well |
| the Healthy Food Recipes guidlines but it is one you | | | | after each addition. Then beat for at least 10 minutes. |
| must try. You do not need to need to be able to Cook | | | | This is very important. Then sprinkle vinegar, cornflour |
| like in the Chef Food Videos but you need a little time | | | | and vanilla essense into mixture. Beat until blended. |
| effort and you will master this yummy desert. | | | | Coat baking paper with water drops to allow baking |
| Prep time: 40 minutes | | | | paper to stick to sides of tin and pile pavlova mixture in |
| Cook time: 1 hour | | | | 20cm circle. |
| Servings: 1 pavlov | | | | Heat oven until 300°F (or 150°C). Put pav in oven |
| Ingredients: | | | | and immediately turn oven down to 250°F (or |
| 3 Egg Whites | | | | 125°C) and leave for 1 hour. Then turn oven off and |
| 1 cup caster sugar | | | | leave in oven until cold. (Usually overnight). This makes |
| 1 teaspoon vinegar | | | | a nice crust on outside of pav. |
| 1 tablespoon cornflour | | | | Before serving, cover pav in whipped cream and |
| 1 teaspoon vanilla essence | | | | decorate with your favourite fruit. |
| Directions: | | | | |