Signature Dish of LadyJane

Pavlova - an Australia Tradition!

6 egg whites 1/8 tsp cream of tartar 1 cup castor sugar 2 Tblsp cornflour 2 tsp white vinegar

Preheat oven to 200°C

Top with:

(my choice) macerated fresh peaches, hulled strawberries, sliced (I peel the kiwi fruit and use an egg slicer) kiwi fruit, passionfruit atop huge - I mean HUGE - dollops of whipped cream (add 1 Tbls icing/confectioner's sugar to stablise the cream - or do as I am doing and use high-cholesterol, high calorie, hugely delicious double cream!!) Dust with icing sugar and/or chocolate curls.

An alternative is the Chocolate Rum Pavlova:

1/2 pint (250ml) whipping cream
1 dsrtspoon icing sugar (confectioners sugar)
1 dsrtspoon dark Rum (Bundaberg!)
3 oz grated dark chocolate
Large dark chocolate curls, pitted dark cherries or fanned strawberries

Whip the cream and add the icing sugar. Beat until thick. Fold in the rum and 3oz of the grated chocolate. Fill the cold pavlova case with the cream mixture and top with chocolate curls and cherries or strawberries.

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