Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
4 egg whites
1 cup sugar
1 tsp. vinegar
1 TBS corn starch
1 tsp. vanilla
1 pint heavy cream
1?2 to 1 cup fruit, such as blueberries, raspberries and sliced strawberries and kiwi
Preheat oven to 300 degrees.
Beat egg whites until stiff (forms peaks). Add sugar, one heaped tablespoon at a time, beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, corn starch and vanilla until egg mixture until blended.
Coat baking paper with water drops to allow baking paper to stick to sides of baking tin. Pile pavlova onto baking paper in an 8-inch circle.
Put pavlova in oven and immediately turn down temperature to 250 degrees. Leave pavlova at 250 degrees for one hour, then turn oven temperature off. Leave pavlova in oven until cold (usually overnight). This makes a good crust.
Whip cream. Spoon evenly over pavlova. Top with sliced fruit and/or berries.
(This recipe was contributed as part of a "Cook of the Week" feature.)