TODAY’S RECIPE

Southland Times, Issue 23445, 28 February 1938, Page 7

TODAY’S RECIPE

CHOCOLATE CREAM PAVLOVA 3 egg whites. 1 teaspoon of vinegar. 7oz castor sugar. 1 dessertspoon of cornflour. 1 teaspoon vanilla. Beat egg whites till stiff but not dry. Add sugar gradually, beating continually till the mixture is stiff and shiny. Fold in cornflour, vinegar ana vanilla. Grease the sides of a sandwich tin and a piece of paper the size of the bottom of the tin. Wet other side of the paper and place face down on the bottom of the tin. Pile into tin Pavlova mixture and bake at 300— 250 deg F. for one hour. Allow to cool. Spread thickly with following mixture: — 1 tablespoon gelatine. 1 pint milk. soz sugar. 4 tablespoons cornflour. 1 teaspoon vanilla. 2oz chocolate. 4 egg yolks 4 egg whites. Soak the gelatine in cold milk. Mix half the sugar with cornflour and combine thoroughly with well-beaten egg yolks. Add to milk and gelatine and bring to boiling point, stirring constantly. Boil two minutes. Melt chocolate over hot water. Add to first mixture and then add vanilla. Leave till absolutely cold. Beat thoroughly. Beat egg whites till stiff, add the remaining sugar, beat again and then fold in cold beaten custard mixture. Pile on the top of the Pavlova cake. Decorate with whipped cream, cherries, and then circles of bananas, which have been dipped in lemon juice to prevent discolouration. „ . „ . SARAH.