PAVLOVA orginal fra KEVIN.
#3 EGG WHITES
#3/4 CUP CASTOR SUGAR
#1 TEASPOONS LEMON JUICE
#1/2 TEASPOON VANILLA EXTRACT
#300ml CREEM, WHIPPED
#3 BANANAS, PEELED, SLICED
#250 PUNNET STRAWBERRIES, HULLED, QUARTERED
#2 KIWIFRUIT, PEELED, SLICED
#PULP OF 4 PASSINNFRUIT

1. Preheat oven to slow, 150°C
Line a baking tray with baking paper.
2. In a large, clean bowl, beat egg-whites with an electric mixer until soft peaks form (se tips)
3. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
4. Spoon mixture onto preheated tray to form a 20cm round.
5. Bake for 20 minutes. Reduce oven to very slow, 120°C, and bake for a further 45 minutes. Turn off heat and allow the pavlova to cool in oven in oven, with the door ajar, to let it dry out fully.
6. To serve, top with cream and bananas, strawberries and kiwifruit. Drizzle with passion fruit just before serving

+---------------------------------------+
|  It is important to beat egg-whites   |
|  to soft peak stage (the egg-white    |
|  peak will bend over slightly at      |
|  the top when the beater is removed)  |
|  before adding sugar.                 |
+---------------------------------------+

PAVLOVA orginal fra NZ.
#3 EGG WHITES
#1/4 TEASPOON SALT
#3 TABLESPOONS COLD WATER
#1 CUP (8OZ) CASTOR SUGAR
#1TABLESPOON CORNFLOUR
#1 TEASPOON VANILLA ESSENCE
#1 TEASPOON VINEGAR

Whisk egg whites until very stiff.
Ad water and beat again.
Add sugar, a tablespoon at the time, beating
well after each addition, until the meringue is thick and glossy.
Fold in salt, corn flour, vanilla, and vinegar.
Spread out to size 8 inch, and bake 15 to 20 minutes at 350 F.
Turn oven off and leave The PAVLOVA for at least one hour.
Decorate with Kiwi fruit.
¤NEW ZEALAND¤

God fornøjelse.
Brug kartoffelmel I stedet for “Corn flour”.
1 cup = 245ml.
350F = 177°C
Jeg dekorerer også med flødeskum.
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Pavlova m. sommerbær
(ca. 8 personer)
1dl æggehvide
1/2 tsk. eddike
150 g flormelis
125g ren rå odense marcipan
PYNT:
1/4 l piskefløde
1/2 kg. sommerbær (jordbær, hindbær, kiwi)
FREMGANGSMÅDE:
Pisk æggehvider, eddike, halvdelen af flormelisen til stift skum.
Vend resten af flormelisen i og pisk videre, til det hele er stift og sejt.
Riv Marcipanen i marengsmassen, og vend det hurtigt sammen. Læg marengsen som et stort bjerg midt på bradepande m. bagepapir ca. 25 cm. i diameter.
Bages ved ca. 150 grader i ca. 30 - 40 min. til dejen er sej og karemelagtig i midten.

Tilføjet: 26/5 - 2007  kl. 12:30Rettet: 22/12 - 2015  kl. 19:57