recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1 1/4 cups caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 tablespoon cornflour
oven to 180ºC (350ºF). Using and electric
mixer, beat egg whites and sugar for 10 minutes
or until thick and glossy.
vinegar, vanilla and cornflour together. Add
to meringue. Beat on high speed for for a further
an oven tray with baking paper. Draw a 22cm
(8 1/2 inch) circle on the baking paper. spread
the pavlova mixture to within 2cm (3/4 inch)
of the edge of the circle, keeping the shape
as round and even as possible. Smooth top surface
pavlova in oven then turn oven temperature down
to 100ºC. Bake pavlova for an hour. turn
oven off. Open oven door slightly and leave
pavlova in oven until cold. Carefully lift pavlova
onto a serving plate. decorate with whipped
cream and fresh fruit.