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Pavlova
(from New Zealand 
)
Ingredients
Metric
4 egg whites 225 g sugar teaspoon of vinegar teaspoon of vanilla dessertspoon of cornflour tablespoon of cold water pinch of salt
Imperial / American
Imperial: 4 egg whites 8 oz sugar teaspoon of vinegar teaspoon of vanilla dessertspoon of cornflour tablespoon of cold water pinch of salt
Method:
Beat egg whites and pinch of salt together until stiff. Add half the sugar slowly while beating, then the other half likewise. Then add the rest of the ingredients one by one, beating as you go.
Draw a circle around a small dinner plate on baking paper and place on oven tray. Place the mixture in the circle, making the edges slightly higher than the middle.
Cook at 120°C / 250°F / Gas Mark 1/2 for one hour and then 100°C / 225°F / Gas Mark 1/4 for 1 hour. When cold, fill the middle with whipped cream and put fruit on top.
Serves 6.
Thank you to Lynne Theedom for her New Zealand Pavlova recipe!
