Good pavlova recipe?

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http://www.deliaonline.com/recipes/pavlova,1219,RC...

this is a wonderful recipe for pavlova. i make it every Xmas. Ingredients 3 egg whites 1 pinch salt 1 cup white sugar 1 tablespoon cornstarch 1 teaspoon lemon juice 1 1/4 cups heavy whipping cream 1/2 cup confectioners' sugar 1 pint fresh strawberries Directions 1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil. 2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice. 3. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape. 4. Bake at 300 degrees f. for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside. 5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Pavlova

This is a delicious pudding from Australia, which is very difficult to make if you don't have the right recipe but dead easy if you do! Served with sharp fruits to counteract the sweetness of the meringue, it is truly one of the greats. Of course, this can be made with just one kind of fruit – for instance, strawberries. In the winter, sliced bananas and chopped preserved ginger, or slices of fresh mango with passion fruit are good.

Serves 6

Ingredients

3 large fresh egg whites

6 oz (175 g) caster sugar

For the topping:

10 fl oz (275 ml) whipping or double cream, whipped

12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants

a little icing sugar

Pre-heat the oven to gas mark 2, 300°F (150°C) .

You will also need a lightly oiled baking sheet, lined with silicone paper (baking parchment), which peels off very easily.

Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse). When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in.

Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks.

Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour. (For important information about cooking at gas mark 1, click here. )Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly.

To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.

Pavlova

Ingredients

4 egg whites

1 cup caster sugar

1 teaspoon lemon juice or vinegar

2 teaspoons cornflour

Method

1. In small electric mixer bowl, beat egg whites until soft peaks form.

2. Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 minutes).

3. Cover a baking tray with baking paper.

4. Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed.

5. Bake in a very slow oven for 1½ hours or until crisp on the outside.

6. Turn oven off and leave pavlova to cool in oven with door ajar.

7. Decorate with whipped cream and fruit in season.

Recipe notes

A lemon filling, which uses the egg yolks, makes a nice alternative to whipped cream.

4 egg whites

1 teaspoon vanilla essence

2 teaspoons vinegar

1 cup sugar

2 teaspoons cornflour

1. Beat egg whites and cornflour well.

2. Add vinegar and vanilla beat.

3. Add sugar gradually while beating continue beating until sugar is dissolved and mixture forms peaks.

4. Butter baking paper then wet.

5. Spread mixture on paper about 2-3 inches deep in a circle.

6. Place in preheated oven 180 C turn oven off and bake 1.1/2 hours.

7. Cover with sweetened whipped cream and decorate with either chocolate, nuts or fruit, serve either on its own or with fruit.

By weight: Two parts egg white to one part sugar. For a soft-centred meringue mix add a little white wine vinegar and a pinch of bi-carb to the mix ! ! !