Saturday, 8 September 2007

Gloria's famous pavlova

I do remember Gloria's Pavlova's from my childhood, it went hand in hand with travelling to Corowa to visit Gloria and Bob and sampling the delights that come with a rural community like farm fresh eggs and backyard veges.

So when they arrived on Norfolk to stay at Fletcher Christian apartments, Bob put me up to asking Gloria when she was going to make us a pavlova, and the darling did and she taught me all her tricks as well.

I also used her recipe to make Sienna's 2 layer pink pavlova birthday cake(in between the layers was my guava jelly and cream and it resembled a giant pink marshmallow inside). Jane the cat enjoyed the warmth from the oven as it was cooking.

Here is Gloria's special recipe, good luck and good health, I hope you have memories of your childhood too as you take this yummy concoction.
Gloria's famous pavlova
4-6 egg whites
caster sugar about 2 cups(or mugs)
a little shake of salt,good for beating
a heaped dessertspoonful of cornflour
a splash of vanilla essence
6 tablespoons of boiling water
preheat oven to 120 degrees(fan forced gas)
chuck all ingredients into a bowl and beat until very stiff
(the stiffer it is, the better it holds its shape)
spoon onto a small circle of baking paper and put in oven for about 1 and a half to 2 hours till white or brown, crisp to the touch outside.
serve with whipped cream & fresh passion fruit & toffee.
Toffee (doesn't keep, so make before serving)
3/4 cup caster sugar+4 tablespoons of water
wipe butter around wall of saucepan, so toffee doesn't stick(a heavy based saucepan with a lip is perfect)
Stir before the sugar melts, then don't stir, let it sit, tip gently to mix & keep checking colour.
When it turns Caramel, tip it onto a sheet of baking paper on a tray & smash when cool.

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