Recipe - Pavlova (Meringue With Whipped Cream And Stra

3 lg Egg whites at room
temperature
1 pn Of cream of tartar
6 tablespoon Sugar
2 teaspoon Cornstarch combined with 6
Tbsp sugar
1 teaspoon White wine vinegar
One half teaspoon Vanilla
Additional cornstarch for
dusting baking sheet
1 cup Wellchilled heavy cream
1 pt Strawberries, hulled and
halved

passion fruit juice to taste if desired

In a bowl, beat the egg whites with the cream of tartar and a pinch of salt
until they hold soft peaks. Beat in the sugar, a little at a time and beat
the meringue until it is stiff and glossy. Fold in the cornstarch mixture
with the vinegar and the vanilla. Dust a baking sheet lined with buttered
foil with the additional cornstarch, mark a 7" circle on it and spread the
meringue in the circle. Bake at 250 degrees (preheated oven) for 50 minutes
to an hour, or until it is puffed but not colored. Turn off oven and let
the meringue cool in the oven for 3 hours. Invert the meringue onto a
serving plate. In a chilled bowl, beat the cream until it holds stiff peaks
and spread it over the meringue. Arrange the strawberries on top and
sprinkle with the passion fruit juice, if desired.

(Gourmet magazine, May, 1985)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini