Recipe - Classic Pavlova

4 Egg whites
One half teaspoon Salt
1 One half cup Caster sugar
One half teaspoon Vanilla
1 teaspoon Vinegar
1 tablespoon Cornflour
1 One fourth cup (300ml) cream; whipped
Strawberries; cut or sliced up
Kiwi fruit; peeled and
thinly cut or sliced up
Passionfruit pulp

Place egg whites and salt in a large, CLEAN and DRY bowl and beat until
soft peaks form. (When eggs are drawn out of the bowl they should just fall
over at the peak). Gradually add the sugar, a tablespoonful at a time,
beating well after each addition.

Lightly fold in the vinegar, vanilla and cornflour.

Turn out onto a prepared (greased and floured) round plate and mould the
mixture into a large round shape (approx. 40cm in diameter) with an
indentation in the centre.

Bake at 120 cup (this equals 250 f) for 1 One half hours or until firm to touch.

Cool in the oven.

When cool, place on serving plate, fill with whipped cream and decorate
with strawberries, cut or sliced up kiwi fruit and passionfruit pulp.

Posted to recipeludigest Volume 01 Number 673 by
fairbros@enterprise.powerup.com.au on Feb 2, 1998