Pavlova

Pavlova


6 eggs, separated
1 cup (250ml) caster sugar
3 Tbs (75ml) cornflour
1 Tbs (25ml) white vinegar
1 tsp (5ml) vanilla
1 cup (250ml) whipping cream
2 Tbs (50ml) caster sugar

Fruit for topping – any or all of the following

Sliced bananas dipped in lime juice
Sliced kiwifruit
Passionfruit pulp



Preheat oven to 300 F, then line a baking tray with foil, grease with a little butter and dust with cornflour.

Place the egg whites in a large clean bowl and whisk until soft peaks form. Gradually add the sugar beating all the time. The mixture will become very glossy and thick. Add cornflour, vinegar and vanilla and beat just until mixed in. Spread onto prepared pan, building up the sides so there is a hollow in the centre. Bake for 1 ½ hrs, or until dry to the touch, then turn off oven and leave in oven with door slightly ajar to cool completely.

Use an electric mixer to whisk the cream and icing sugar until soft peaks form. Just before serving spoon cream on top of Pavlova and top with fruit.