Recipe - Foolproof Pavlova

4 Egg whites (eggs at room
temp)
1 One fourth cup Extra fine or regular white
sugar
1 tablespoon Cornstarch
1 teaspoon White vinegar
1 teaspoon Vanilla
1 One half cup Whipped cream (whip just
before using)
Fresh seasonal fruit ( cut or sliced up
kiwifruit and cut or sliced up
strawberries are gorgeous)

From Rayna Knighton, New Zealand

preheat oven to 350

Place egg whites into clean bowl of an electric mixer. Add sugar and beat
on high speed for 10 minutes, or till thick and glossy and mixture forms
stiff peaks.

Mix the cornstarch, vinegar, and vanilla to a smooth paste. Add this to the
eggwhite mixture and beat on high for a further 4 minutes.

Place a sheet of baking paper on a cooky sheet and mark an 8 inch circle on
the baking paper. Spoon the pavlova mixture into the center of the circle
and spread to 7 inch circle. The pavlova will spread to fill the 8 inch
circle during baking.

Place the pavlova in the oven and reduce the temperature to 210. Bake for
one hour. Turn the oven off and leave the pavlova in the oven to cool. When
ready, spread top with whipped cream and top with fresh seasonal fruit. Can
spread the whipped cream down about one to inches on sides of pavlova.
Serves 6 to 8. Posted to TNT Prodigy's Recipe Exchange Newsletter by
"Peggy L. Makolondra" pmakolon@mail.wiscnet.net on Aug 16, 1997