Recipe for Pavlova (Schaum Torte)
This is my father’s recipe, inherited from his mother, written down for me in 1995 by Peter Haines, the man privileged to have received it in writing from my father. I grew up watching dad make this without the recipe and always assumed that none existed. My fondest memories of this pav are licking the beaters – a memory that I re-enact every time I make it. As far as I’m concerned, no-one has an excuse to complain about pesach cooking – the treat that is pavlova is as kosher for pesach as macaroons … and far more delicious.
- 4 egg whites
- 8 oz castor sugar
- 2 level teaspoons cornflour
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- pinch of salt
- Beat egg whites until very stiff (your arms that is: make sure the whites are stiff also).
- Mix sugar, cornflour and salt.
- Add above to egg whites one spoonful at a time, beating vigorously after each addition.
- Add vinegar and vanilla and beat again.
- Spoon onto baking tray.
- Cook in oven preheated to 300 F and turned down to 140 F, for 45 minutes.
simmer down notes:
- Anyone who tells you that pavlova requires whipped cream and fruit before earning the title “Pavlova” is lying.
- HOWEVER … the classic rendition of pavlova topped with whipped cream and strawberries is a winner.
- To use up the leftover egg yolks, I recommend making a mock-carbonara sauce for pasta. That post is to follow … although it’s not really in the spirit of the upcoming pesach festival.
- An alternative and probably very unpopular use for leftover egg yokes – add them to an omelette! Who wants an egg white omelette when lovely, rich egg yolks are to be had??