Newsgroups: rec.food.cooking
Subject: Re: As My Pavlova Gently Weeps
From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Date: Wed, 6 Jan 1993 04:47:41 GMT
Organization: Concurrent Engineering Research Center
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <02OM6TG@taronga.com>, by arielle@taronga.com (Stephanie da Silva):
> 10 minutes.  

Directions for Yorkshire pudding...

> 
> Now this was really good, but it fell scant minutes after I had taken
> it out of the oven.  Is there a way to prevent this, or do you just
> have to serve and eat it 3 seconds after it comes out of the oven?
> 

You said that you made it in a large pan... I find that the large pan
almost always falls quickly. To keep it from falling so quickly try the
muffin cups, or individual custard cups. (Yorkshire pudding is really
just like popovers only cooked in the drippings, instead of butter). 
In England they sell Yorkshire pudding pans, which are flat sheets with
a half dozen circular depression about 1/2 inch deep and maybe four
inches across. This is probably a more traditional shape than the muffin
tin would give. I believe I have seen these in Williams-Sanoma, among
other places.
 
> 
> Pavlova

Essential just a meringue topped with whipped cream and fruit...
> 
> 4 egg whites (should be as fresh as possible)
> good pinch of salt
> 1 heaped cup castor sugar (superfine sugar)
> 1 teaspoon white vinegar
> 1 level tablespoon cornflour -- wheaten cornflour for preference
>    (don't know what wheaten cornflour is -- cornflour is cornstarch)

I have never used vinegar or cornstarch when making a meringue, but some
people do... they always work just fine without for me.

 1/2 teaspoon vanilla essence
> 300 ml (10 fluid oz) thickened cream, whipped
> 4 bananas
> 3 passionfruit
> 1 punnet (1/2 pint) of strawberries
> 
> Preheat oven to hot.  Cover a greased flat baking tray with gladbake (??)
> or a split open oven bag.  Grease well with butter, sprinkle with
> cornflour and tap off excess (the cornflour gives a nice dry surface 
> under the pavlova.
> 
> Using a 18 cm (7 inch) cake tin as a guide, mark out a circle on the 
> tray with a skewer.
> 
> Beat egg whites and salt until stiff.  Add sugar 1 heaped tablespoon 
> at a time until all sugar has been added.  When finished, the meringue
> should be thick and shiny.  Stir in vinegar, cornflour and vanilla,
> stir gently then pile onto prepared tray.  The mixture should stay 
> roughly in the marked circle, simply smooth over the top (It is important
> not to make the mistake of scooping out the centre).  The mixture should
> be about 6 cm (2 1/2 inches) high for a good marshmallow centre.  Drop
> oven temperature to very slow before placing the pavlova in the oven.
> Bake for 1 1/4 hours.  Remove from oven and cool for a few minutes,
> then turn upside down onto a flat serving plate.  Remove paper or 
> ovenwrap carefully.  The centre will sink slightly as the pavlova cools.
> When cold, fill with whipped cream and top with sliced bananas, passion
> fruit pulp and whole strawberries (but don't fill until right before
> you serve).

I have used a much easier method, with good results. I beat the vanilla
with the egg whites, and use cream of tarter (this gives a nice stiff
texture). Then beat in the sugar slowly.

I have a round cake pan lined with parchment (or brown paper, or waxed
paper, or whatever) and pour the meringue into the pan. I preheat the
oven to about 225 F. and bake for an hour and a half. Then turn off the
oven and leave it in for at least another hour. (I just leave it for the
night). Run a knife around the edge and invert on serving plate; add
whipped cream, fruit, etc.

I have seen meringues with 10 eggs to 1 cup sugar, so I don't see how
this recipe can say that it is not very sweet!

Bruce Hoover