Australians pride themselves on their ability to cook a good Pavlova. When important visitors come to an Australian household, they are likely to be served a Pavlova with plenty of fresh fruit. There are many variations on the recipe. This one comes from my friend Janet Wiles.
The higher temperature initially is to form a crust on the outside of the meringue base!it should be crisp on the outside, though not browned, and soft inside. It's important that the beaters and the bowl are really dry and clean. Uneven temperatures will cause the base to collapse (keep the oven door closed and let it cool slowly). Experienced Pavlova cooks claim that electric ovens work best because they heat more uniformly.
Janet Wiles (Janetw@basser.oz), Sydney University, Australia Transcribed by Kathy Morris (morris@diablo.ARPA), Stanford UniversityRecipe last modified: 10 Apr 86
Path: decwrl!recipes From: morris@diablo (Kathy Morris) Newsgroups: mod.recipes Subject: RECIPE: Pavlova I (Australian meringue dessert) Message-ID: <3605@decwrl.DEC.COM> Date: 13 Jun 86 03:34:16 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Computer Science Lines: 70 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.