This week’s Fun Monday is brought to you by Beccy at Peppermint Tea, we are "to post a recipe that would inspire me to get into the kitchen to chop, cut, grate, boil, steam, roast, chill, freeze and eat, eat, eat."
Well, I don’t know if mine inspire any of that but what the heck, here goes. Oh by the way, the few I’ve seen so far have been for several courses, I’m just doing dessert.
I’ve chosen that famous Aussie institution, The Pavlova. I’m not certain, but I think Pavlova is strine for "a gooey lump of cooked egg whites and sugar, topped with a bigger lump of whipped cream and some sort of fruit".
Don’t listen to the Kiwi bullshit, this was invented in Oz and named after the famous Russian dancer, Anna Pavlova. If you grew up in Oz in the fifties and sixties, they were impossible to avoid, because every 21st Birthday, Engagement, Wedding, Milestone Anniversary (or any gathering of three or more people come to think of it) was accompanied by a Pavlova.
Don’t if you live in America, you can get all the ingredients required to make this monument to calorific intake, in fact the recipe I’ve chosen is from the ex-governor of Idaho.
So let’s have at it……
Preheat oven to 250 degrees. Beat egg whites until they start to form soft peaks. Gradually add sugar, beating constantly. Continue beating until mixture forms stiff peaks. Fold in vinegar, vanilla, and cornstarch. Mound meringue on cookie sheet. Indent with back of spoon to form a bowl shape. Bake for 1-1/2 hours. Turn oven off and allow meringue to dry in cooling oven. Place meringue on serving plate. Fill with whipped cream and top with fresh fruit.
If you don’t want to go to all that trouble, you could probably just go out and buy a Lemon Meringue pie, scrape the top onto a cookie dish, bake it unit it gets a slightly crunchy crust and then throw your cream on top with the fruit. You can then call what’s left of the pie a Lemon Boston or something.
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