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This recipe is posted at
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Regards, Gary


Ingredients:

4 egg whites
225 g sugar
teaspoon of vinegar
teaspoon of vanilla
dessertspoon of cornflour
tablespoon of cold water
pinch of salt

Preparation:

Beat egg whites and pinch of salt together until stiff. Add half the
sugar slowly while beating, then the other half likewise. Then add the
rest of the ingredients one by one, beating as you go.

Draw a circle around a small dinner plate on baking paper and place on
oven tray. Place the mixture in the circle, making the edges slightly
higher than the middle.

Cook at 120=B0C / 250=B0F for one hour and then 100=B0C / 225=B0F for 1
hour. You may want to let the Pavlova cool in the oven before you
expose it to the elements.

When cold, fill the middle with whipped cream and put fruit on top.

Serves 6.