| 6 egg whites |
|
Beat until stiff peaks form |
Spread into a 14 inch diameter circle on a sheet of baking parchment. Preheat oven to moderately slow. Bake in a slow oven, 140°C, 45–60 minutes, watching closely. If it begins to brown, open the oven door to allow it to cool. Cool in oven. May be kept in an airtight container 24 hours |
| 1 3/4 cup sugar |
|
Add 3 tablespoons at a time, beating well after each addition, until sugar is completely dissolved |
| 2 teaspoons cornflour |
sift |
|
fold in |
| 1 teaspoon vanilla |
|
| 1 teaspoon white wine vinegar |
|
| garnish |
| 1/2 litre cream |
whip |
Spread cream over pavlova, decorate with fruit |
| fruit (kiwi fruit, strawberries, bananas) |
slice |
|