Pavlova kake

[Anne Gro Haug Brekke]

Hei
Har noen en oppskrift på Pavlovakake.
Det er en slags marengskake.
Anne Gro

[Karianne Torstensen]

Her er to oppskrifter, en enkel og en deluxe - har ikke prøvd dem selv.
Lykke til!

Easy pavlova

Ingredients
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint whipping cream
6 kiwi, peeled and sliced

Directions
1 Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet
with parchment paper. Draw a 9 inch circle on the parchment paper.
2 In a large bowl, beat egg whites until stiff but not dry. Gradually
add in the sugar, 1 tablespoon at a time, beating well after each
addition. Beat until thick and glossy. Overbeaten egg whites lose volume
and deflate when folded into other ingredients. Be absolutely sure not a
particle of grease or egg yolk gets into the whites. Gently fold in
vanilla extract, lemon juice and cornstarch.
3 Spoon mixture inside the circle drawn on the parchment paper. Working
from the center, spread mixture toward the outside edge, building edge
slightly. This should leave a slight depression in the center.
4 Bake for 1 hour. Cool on a wire rack.
5 Remove the paper, and place meringue on a flat serving plate. Fill the
center of the meringue with whipped cream, sweetened if desired. Top
whipped cream with kiwifruit slices. Serve

Ingredients
6 egg whites
1/8 teaspoon cream of tartar
1 cup white sugar
1 tablespoon cornstarch
2 teaspoons distilled white vinegar
1 1/4 cups heavy cream, chilled
1 teaspoon vanilla extract
2 teaspoons confectioners' sugar
4 passion fruits

Directions
1 Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8
inch springform pan and dust lightly with cornstarch.
2 Beat egg whites, preferably in a glass or ceramic bowl, until stiff
and glossy. Make sure egg whites have absolutely no contact with grease
(fresh or residual), or even a speck of yolk. Combine cream of tartar,
white sugar, and cornstarch; gradually beat in to the egg whites.
Sprinkle vinegar over egg white mixture, then fold it in very gently.
3 Pile meringue into prepared pan. Spread to the sides leaving a slight
depression in the center. Place in preheated oven. Close the oven door,
and immediately turn oven down to 250 degrees F (120 degrees C). Bake
for 75 to 90 minutes. Open oven door, but leave meringue in the oven for
15 more minutes. Remove meringue to a draft free spot. Very carefully
remove rim of springform pan, and allow meringue to cool completely.
There may be a slight sinking in the center. Carefully remove meringue
from pan base, and place on serving platter.
4 Whip cream, vanilla extract, and confectioners' sugar until thick and
firm. Gently spread over the meringue.
5 Remove the pulp from the passionfruit, and spoon over cream. If using
kiwi, peel and slice the fruit; arrange slightly overlapping slices in a
pleasing design. Chill until serving time.

[Aina Nilsen]

Anne Gro Haug Brekke <ag...@online.no> wrote in message
news:cC7I6.3365$Ty6....@news1.oke.nextra.no...

> i bunn og grunn er Pavola en marengsbunn du dekker 75-85% med pisket krem,
og så dekker du kremen tilsvarende igjen med frisk frukt i biter, alt etter
hva du har.

Aina