How to make a Pav
By Alistair Veitch firstname.lastname@example.org - 1 Jan 1994
OK. Having just baked two of the things for our annual Christmas BBQ for
fellow Kiwi friends stranded in Vancouver, and having had no complaints...
3 egg whites (4 if small eggs)
1 pinch salt
3/4 cup berry sugar (castor sugar in NZ)
1/4 cup ordinary sugar
1 tablespoon cornstarch (cornflour in NZ)
1 teaspoon lemon juice or vinegar
Beat egg whites and salt until stiff peaks form. Add the berry sugar
*gradually*, beating all the time. It's most important that their be
no undissolved sugar. By this stage you should have a reasonably
thick white (almost shiny) gloop. Mix the sugar and cornstarch
together and gently fold into the mix with the vinegar. Scoop mixture
onto a baking tray (try to keep it reasonably circular and don't let
it spread out too much), and bake for 30-40 mins at 250-275 F. Let
cool in the oven (I generally make them in the evening and let them
Hope this clears up the NZ/American ingredient names...
I find that a light greasing of the baking tray and a dusting of
cornflour is the best thing to stop the pav sticking.
Kiwifuit and/or strawberries are of course the traditional toppings
(in addition to large amounts of whipped cream...)
Vancouver put on the usual rain and cold for the BBQ, but Christmas/
New Years doesn't seem complete without one....
| Alistair Veitch email@example.com |
| Computer Science +1 604 822-9407 |
| University of British Columbia, |
| Vancouver, Canada |
By Noeline McCaughan firstname.lastname@example.org 31 Dec 93
Adis Israngkura (email@example.com) wrote:
: please help me make a Pavlova.
Clear the decks and stand back!!! Here comes "Aunt Daisy's" recipe for a
real N.Z. Pavlova.
Pre heat the oven to 250° f
4 egg whites, 3/4 cup caster sugar
1 teaspoon cornflour, 1 teaspoon vinegar
1/4 teaspoon vanilla essence a small pinch of salt
Method: Beat egg whites and when soft peaks form add sugar very gradually,
beat until very stiff, continue beating and add salt then vinegar and
vanilla a few drops at a time, beat in the cornflour and keep beating
until the mixture is really glossy and will stand when cut with a knife.
Cover an oven tray with a sheet of cooking paper, tip the pav. mix into
the centre of the tray and spread it into a round about 8 - 9 inches
across, leave the centre slightly dished. place on rack in centre of oven
and cook for one hour, then turn oven off and leave until oven is cold.
DO NOT OPEN THE OVEN DOOR AT ANY STAGE WHILE COOKING UNTIL IT IS COLD.
Secrets of Pav. making are: Use an electric food mixer, (the bowl should
be clean and perfectly dry) and beat the mix until it is as smooth as you
can get it, any undissolved sugar generally goes gummy and spoils the
texture. Do add sugar sloooowwwllllllyyyy, I put it in a dessertspoon at
a time sprinkling it across the surface with a good interval between
additions to enable it to mix well. You should not use ordinary granulated
sugar that just about guarantees a flop!
The same rules apply to the liquids, add a drop or two at a time and you
MUST keep beating as you do so.
This pavlova has a slightly crisp outside and is like marshmallow on the
inside. I dress it several ways, spread with a layer of thick whipped
cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added.
This is covered with sliced fruit, whatever is in season - strawberries,
raspberries, sliced (peeled) kiwifruit the choice is yours. Sometimes I
make a creme patisserie and use that instead of the whipped cream.:-d
I usually make this pav at night, that way I can go off to bed after the
oven is turned off and I take it out in the morning.:-) It will keep several
days if placed in a sealed container. Relative humidity at the time of
making is a factor to take into account and can affect the results
dramatically leaving the outside really gooey, however it is still edible.
I hope this works for you as it does for me, the recipe is over sixty
years old and is in the Aunt Daisy Cook Book the N.Z. cooks bible.
[let's hope Aunt Daisy doesn't sue]
Received: via nntpserv with nntp; Wed, 30 Mar 1994 14:59:30 -0500 (EST)
From: firstname.lastname@example.org (James Yetman)
Subject: Re: Anybody have a Pavlova Recipe?
Sender: email@example.com (Netnews janitor)
Organization: Queen's University, Kingston
Date: Wed, 30 Mar 1994 18:30:10 GMT
In article <firstname.lastname@example.org> (Joseph O'Keefe) writes:
>I urgently need a recipe for a Pav, does anybody have one? None of my
>american friends have ever heard of one, and I cant get a recipe here
>(Pennsylvania). I would really appreciate it if somebody could post a
>recipe or send it too me.
This is the simplist pavlova recipe I know- even I can usually get it to
turn out! Also tastes as good as many of the more complicated ones I've
4 egg whites
1 teaspoon vanilla essense (ie 5 ml)
2 teaspoons vinegar
1 cup sugar
Beat the egg whites until very stiff
Fold in vinegar and vanilla
Add sugar, and beat until smooth
Grease oven tray
Preheat oven to 150 oC (=300 oF)
Place pavlova in oven, and immediately reduce temperature to 100 oC
Cook for 90 minutes
If cooked correctly (as all ovens vary), should be crunchie on the
outside, and like marshmellow on the inside
To serve: Sliced Kiwifruit (peaches, strawberries or whatever) atop
whipped cream (250ml of cream per pavlova), with icing sugar being added
to the cream during whipping to ones own taste (I put about 0.5 cups in).
James A Yetman email@example.com "If only there
Economics, Queen's U Kiwi in Exile were benevolent
ONT K7L3N6, Canada Disclaimer: I have no opinions dictators..."
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