Monday 13 August 2007

Mater Beige's Pav

Mater Beige's Pav:

4 egg whites
250 grams caster sugar
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
1 dessert spoon cornflour.

Beat egg white with a pinch of salt at maximum speed for 8 minutes. reduce mixer speed and gradually all caster sugar, vinegar, vanilla. remove beater and gently fold in cornflour.

Mix should be very thick and highly glossy.

Grease and flour an oven proof dish and heap the mixture into the plate to form a circle.

Preheat oven to 200c. As soon as you put the pav into the oven, reduce temp to 100c and bake for one hour. Turn oven off and leave pav in until completely cold. (Mater Beige bakes her pavs last thing at night, and leaves them in overnight)

Decorate with whipped cream and fresh fruit. Strawberries and passionfruit pulp are typical Aussie accoutrements, but I have had success with fresh cream whipped with Baileys and topped with shaved chocolate...