MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pavlova
Categories: Australian
Yield: 1 Batch

6 Egg whites
1/8 ts Cream of tartar
1 c Castor sugar
2 tb Corn flour
2 ts White vinegar

MMMMM--------------------------TOPPINGS-------------------------------
Fresh peaches; macerated
Strawberries; hulled; sliced
Kiwi fruit; peeled; sliced
Passionfruit

MMMMM--------------------WHIPPED CREAM; PLUS-------------------------
1 tb Icing/confectioner's sugar;
-to stablise the cream
Icing sugar and/or chocolate
-curls; to dust

MMMMM-------------------CHOCOLATE RUM PAVLOVA------------------------
1 c Whipping cream (250 ml)
1 tb Icing sugar; (confectioners
-sugar)
1 tb Dark rum (Bundaberg!)
3 oz Dark chocolate; grated
lg Dark chocolate curls
Dark cherries; pitted
Strawberries; fanned

Preheat oven to 200°C. Grease a large springform pan and dust with
corn flour, tapping off excess. Sift sugar, corn flour, and cream of
tartar. Using an electric mixer (hey I am not a sadist!) beat egg
whites until glossy and stiff peaks form. Gradually add the
sugar/flour/cream of tartar and continue beating well after each
addition. Drizzle the vinegar over mixture and gently fold through
using a spatula. Pile mixture into springform pan and put in
pre-heated oven. Immediately reduce heat to 120°C and bake for 1-1/4
to 1-1/2 hours. Should be ever so slightly golden. Leave pavlova in
oven to cool, with door ajar.

Chocolate Rum Pavlova:

Whip the cream and add the icing sugar. Beat until thick. Fold in the
rum and 3 oz of the grated chocolate. Fill the cold pavlova case with
the cream mixture and top with chocolate curls and cherries or
strawberries.

Recipe FROM: <https://web.archive.org/web/20220629164527/
http://recfoodcooking.org/sigs/LadyJane/
Pavlova - an Australia Tradition!.html>

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