New Zealand's famous cold sweet dessert.
This dessert is in competition with Australia, because Australia believes' they were first.
They were not, in 1999 there was a program on TV tracking back to where it originated.
Sorry Aussie you stole it from us "Kiwis"!!*Grin*
1 cup sugar (castor - fine sugar grains)
1 dessert spoon corn flour (corn starch)
1 teaspoon vanilla extract
1 teaspoon malted vinegar (optional)
Pre-heat the oven to very hot 400o, once it has reached that temperture,
turn off the oven, when you have placed the pavlova into the oven.
Separate the white from the egg yolks, (this is very important that you do
not get any broken yolk in the bowl, with the egg whites, it will just not whip.)
Beat the egg whites until resembles whipped cream.
Add tsp of malt vinegar. Fold in dessertspoon corn flour.
Onto a pre-non stick or greased flat cookware dish or oven tray (sheet).
Pile the whipped mixture intoa mound about the size of a bread and butter plate.
Turn the oven off.
Place into the oven and let it cook for 1 hour to 1 1/2 hours.
The outside has just turned a light golden brown.
Take out of the oven. The texture is dry and crisp on the outside.
(sometimes it can collaspe - do not worry it still tastes good) Let it get cold,
top with real whipped cream, decorate with any fresh berry fruit, or
chocolate chips, or kiwifruit, canned fruit that has been well drained. etc
It is a very sweet dessert, I much prefer to serve with other cold desserts (buffet)
or fruit salad than eating just on its own.
1 pkt jelly (jello) of own choice (I have used lemon, orange and lime etc )
1/2 cup boiling water
1 pot cream cheese
1 pot sour cream - same size for cream cheese & sour cream
1 tsp vanilla essence
Finely crush biscuits - Combine biscuits and butter and line pie base.
Refridgerate while preparing filling
Combine jelly with boiling water and mix until dissolved.
Beat cream cheese until soft and add sour cream, beat together until well combined.
Add vanilla and jelly mixture and blend in.
Pour filling into the prepared base.
Chill until set.
1 packet malt Biscuits crumbed in wizz for base -
or place into a plastic bag and break by rolling over with rolling pin
(U.S.A. - Graham Cracker cookies or graham cracker pie crust)
2 0z - 75g melted butter
Amanda Martin-Shaver ©