avlova



4 egg whites (should be as fresh as possible)

good pinch of salt

1 heaped cup castor sugar (superfine sugar)

1 teaspoon white vinegar

1 level tablespoon cornflour (cornstarch)

1/2 teaspoon vanilla essence

300 ml (10 fluid oz) thickened cream, whipped

4 bananas

3 passionfruit

1 punnet strawberries

3 Kiwi Fruit (Chinese Gooseberry)



Preheat oven to hot. Cover a greased flat baking tray with grease

proof paper or a split open oven bag. Grease well with butter,

sprinkle with cornflour and tap off excess (the cornflour gives a nice

dry surface under the Pavlova). Using an 18 cm (7 inch) cake tin as a

guide, mark out a circle on the tray with a skewer.



Beat egg whites and salt until stiff. Add sugar 1 heaped tablespoon

at a time until all sugar has been added. When finished, the meringue

should be thick and shiny. Stir in vinegar, cornflour and vanilla,

stir gently then pile onto prepared tray. The mixture should stay

roughly in the marked circle, simply smooth over the top (It is

important not to make the mistake of scooping out the centre). The

mixture should be about 6 cm (2 1/2 inches) high for a good

marshmallow centre.



Drop oven temperature to very slow before placing the Pavlova in the

oven. Bake for 1 1/4 hours. Remove from oven and cool for a few

minutes. Remove grease proof paper or oven bag carefully, then place

onto a flat serving plate. The centre will sink slightly as the

Pavlova cools. When cold, fill with whipped cream and top with sliced

bananas, sliced kiwi fruit and whole strawberries. Drizzle

passionfruit pulp over the top and serve. (Don't fill until right

before you serve so meringue is still crunchy) Serves 6-8.