High Altitude Pavlova

We had a pot luck dinner tonight at the happy Apple with wonderful friends from New Beginnings Church - I took a Pavlova (a Dessert invented in NEW ZEALAND for Anna Pavlova - a Russian ballet dancer from the 1920's). Here is the never-fail high altitude recipe...but I have managed to make even this "never fail" recipe bomb!

This recipe sounds a bit odd, in that you use boiling water and beat all the ingredients together. However, it works – especially at higher altitudes.

Put all these ingredients into your mixer bowl, and beat at high speed until everything is as stiff as it can go - it may take up to 30 mins to get this fully beaten.

6 egg whites

2 cups sugar

4 tbsp cornflour (cornstarch in the US)

6 tbsp boiling water

2 tsp. vanilla essence

2 tbsp vinegar (white) 

Cover an oven tray with baking paper or tin foil (sprayed with Pam). Lightly dust with cornstarch so the Pavalova won't stick. Pile the beaten mixture high and do not spread out, as the Pavlova will spread while cooking. Form the Pavlova into the shape you want it to be in – at least 3 inches tall.

Put into the middle of a cold oven. Turn the oven on to 250 deg F. Cook for 2 hours. Turn oven off and leave the Pavlova in the oven, with door closed, overnight or until the oven is cold. (Do not open the oven at any point during the cooking or cooling. Not even a quick peak!! This may cause the Pav to fall.)

Cut around the top of the Pav with a sharp knife and allow the top to drop into the Pav. This forms a shell for the cream. Fill with whipped cream and decorate with fruit or topping of your choice.

I usually cover the whole Pavlova with cream without cutting the top – however, the cream can weaken the top and the heavy fruit can cause it to collapse – if you put the cream and fruit on right before you eat it…and don’t travel a long distance in the car…it should be ok!

For whipped cream topping

Whip at least a pint of whipping cream, a tbsp of sugar (more sugar if you want it sweeter), and a little vanilla essence till the cream has stiff peaks. Spread over Pav.

Enjoy!

Here is my other recipe: Pavlova Recipe