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Pavlova #2

ingredients

serves: 6 - 8
3 egg whites
3/4 cup caster sugar
1/2 teaspoon cornflour
1/2 teaspoon vinegar
1/2 teaspoon vanilla essence

for the filling

1 cup cream
2 - 3 teaspoons icing sugar
1/2 teaspoon vanilla essence
1 punnet strawberries, hulled and cleaned
4 Chinese gooseberries (Kiwi fruit), peeled and sliced
pulp of 6 passionfruit

method

1. Whisk the egg whites until they are quite stiff.

2. Add the sugar a spoonful at a time, beating well to dissolve each quantity.

3. Add the cornflour with the last amount of sugar, then fold in the vinegar and vanilla essence.

4. Draw an 18 cm (7 inch) circle on greaseproof paper placed on a greased baking tray. Sprinkle lightly with cornflour.

5. Spread meringue mixture to cover the circle and shape into a cake, dome or pie shell shape as preferred.

6. Place in a cool oven 100-110°C (200-225°F) for 1 1/2 to 2 hours until crisp and dry.

7. Open the oven door slightly and cool before removing, then peel away the paper.

8. Serve pavlova with whipped cream piled on top and fruit arranged over cream.


for the filling

1. Whip the cream and sweeten slightly with icing sugar and vanilla.

2. Prepare fruit.

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