| 6 egg whites
1½ cups caster sugar 6 tsps cornflour, sifted |
selection of fresh fruits, eg.
orange segments, peaches, strawberries, kiwi fruits, etc |
1½ tsps white vinegar
320 ml cream (double), whipped |
| 1. Beat egg whites in mixing bowl until
soft peaks form. Gradually add sugar, beat well after each addition.
2. Fold in cornflour and vinegar. Grease and line a baking tray. Grease lining paper and dust with flour. Mark out a 23 cm (9-inch) circle on the paper. 3. Place ¼ of the egg white mixture in the centre of the circle and spread until near the edge. Spoon remaining mixture around the edge of the circle, forming a nest-like structure. Bake for 1½ to 2 hours at 120oC (250oF) or until firm to the touch. 4. Turn off oven and leave pavlova to
cool in the oven with the oven door ajar. When cooled, remove from oven
and filled the hollow of the nest with the whipped cream, and top with
fruits.
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