Pavlova

midnight42, Oct 1, 1:29am
If I make one this weekend will it be ok for next Sunday!Thanks

creek, Oct 1, 1:39am
they freeze well

kinna54, Oct 1, 1:55am
May crystalize and go a bit sugary. Make the more meringue style recipe, and leave it in the oven until completely cold. Store in an airtight paper linedtin (in preference to tupperware) so it won't sweat, and seal around the tin with tape. posting crisp dry pav recipe for you.

kinna54, Oct 1, 1:57am
Pavlova # 1

3 egg whites
8oz caster sugar
Pinch salt
1 tsp vinegar

Beat egg whites with salt until quite stiff.
Beat in sugar very gradually
Add vanilla and vinegar, and beat again until mixed in.

Place the mixture in a20cm circle on greased paper on a greased oven tray, and bake slowly 100—110 deg C. for about 1-1/2 hrs.
Leave the pavlova to cool in the oven until completely cold. *This makes the outside crunchier.*

This recipe has a firmer centre.

Beat and Beat, until you are certain all the sugar is dissolved.