New Zealand Pavlova. (Serves 8)



4 egg whites

a pinch of salt

1 cup caster sugar

1/2 teaspoon vanilla essence

2 teaspoons cornflour

1 teaspoon vinegar



Preheat oven to 150 Celsius (300 F). Beat egg whites until frothy.

Add salt and continue beating until the egg whites form peaks. Add

sugar gradually, beating well after each addition. Add vanilla

essence, cornflour and vinegar. Beat to mix. Place a sheet of baking

paper on an oven tray. Spread meringue mixture into a 20cm (8 inch)

round. Bake 25 minutes then reduce oven temperature to 100 Celsius

(200 F) for a further 1 hour and 35 minutes. Allow to cool. Spread

top with whipped cream and decorate with fresh fruit of your choice.