PAVLOVA

from the Edmond's Cookbook (pretty much the NZ food bible)

4 egg whites
1 1/4 cups caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence (extract)
1 Tablespoon cornflour (cornstarch)

Preheat oven to 180C/350F. Using an electrix mixer, beat egg whites and
sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla
and cornflour together. Add to meringue. Beat on high speed for a
further five minutes. Line an oven tray with baking paper. Draw a
22cm/9" circle on the baking paper. Spread the pavlova mixture to
within 2cm/(call it an inch, maybe a little less) of the edge of the
circle, keeping the shape as round and even as possible. Smooth top
surface over. Place pavlova in oven then turn oven temperature down to
100C/212F. Bake pavlova for 1 hour. Turn oven off. Open oven door
slightly and leave pavlova in oven until cold. Carefully lift pavlova
onto a serving plate. Decorate with whipped cream and fresh fruit.

Enjoy!

Miche