Pavlina or Pavlova?
Sunday, March 19, 2006 at 12:59AM
Malcolm Lambe

This is a stand-out tip I can give all you schmucks looking for Personal Development - learn how to make this famous Australian dessert and you'll never look back. You'll be able to hold your head high in any company and win the man or woman of your dreams once you perfect this recipe. So forget Pavlina go Pavlova.

In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the Pavlova (not the Pavlina) to celebrate the visit of the great Russian ballerina, Anna Pavlova. And it's been an Aussie favourite since. A true Pavlova (not Pavlina) must be crusty on the outside and soft and gooey on the inside. Remember! - the whites need to be whipped until you can invert the bowl without them falling out - think Stiff! And you can use a slower oven than what's suggested here - just give it longer.

4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with strawberries and/or kiwifruit.

It's not Pavlina! But Pavlova!

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