Mix together the cake mix and the butter until resembling bread crumbs, then press into the base of a greased/oiled and lined cake pan/tin.
Bake for 20 minutes at 350 - keep an eye on this as all ovens vary in temperature, watch it doesn't go too brown.
Remove from the oven, allow to cool and then add your chosen filling and cook or chill as the recipe requires.
Mix all above ingredients together. Chill several hours before serving. Serve on a lettuce leaf. Very easy.
Making the Pavlova:.
Using an electric mixer
eater until the mixture is very stiff. Don't hurry this
ntil the egg whites form very stiff peaks. Whisk in the
ne kid! This was very good and very easy to adapt to your
Top with last meringue. Cover pavlova; refrigerate 3 hours.
Top
my new favorite tool and very easy to clean). It's not
FOR THE PAVLOVA: In a large bowl of
oneless ham joint throughout this recipe. If you use an uncooked
nd beat again. Add sugar very gradually while still beating.
ntil meat is very tender. This recipe makes four very LARGE servings (or
ntil stiff, then incorporate other pavlova ingredients and mix until thick
or eating!) the ends. Very easy but very good with a kick!
ool.
For the summer pavlova, preheat oven to 300\u00b0F
320 degree F).
Grease pavlova plate (or baking/cookie sheet
erving.
NOTES: The original recipe calls for a cup of
he door and leave the pavlova in the turned-off oven
t's not. It's very easy to make and never lasts
n hour even though my very old recipe states 35 minutes.