August 22-28, 2011
This week’s recipe is a special occasion favorite and made it’s way from the kitchen of our friends in Australia, the Rushbrooks, across the seas and to our plates with care and teaching. It may take a try or two to get right, but it’s fun to make and worth the attempts at perfection. Our photo shows strawberries and blueberries, but the pavlova can be topped with almost any fruit, like the more traditional kiwi, or Carole Rushbrook’s favorite of banana and passion fruit. It’s so good, your instincts will lean toward stingy, but it’s so much better when shared with friends.
4 egg whites at room temperature
1c. fine sugar
1/2 tsp. vanilla
1 tsp. white vinegar
1 1/2 c. heavy cream
2 tsp. fine sugar
– Beat egg whites until soft peaks form (about 5 min).
– Gradually add sugar, beating until dissolved.
– Add vanilla and vinegar. Beat one more minute.
– Spread onto greased wax paper in a 11″ x 7″ tin.
– Bake on warm for 45 minutes.
– Let cool on a serving platter.
– Beat sugar and cream until dissolved.
– Dollup on top of the pavlova or spread over the entire dessert.
– Top with desired fruit and serve to anxious friends.
*Recipe courtesy of Carole Rushbrook.