Pavlova

Pavlova:
4 egg whites
1 1/4 cup superfine sugar (caster sugar)
1 teaspoon white vinegar
2 teaspoon corn starch (corn flour)

Place egg whites in a clean bowl and mix with an electric mixer until stiff peaks form (when you turn the bowl upside-down, the egg should remain in the bowl). On low speed, gradually mix in the sugar, then return to high speed and mix for 2 minutes until firm and glossy. Then fold in the vinegar and corn starch. On a lined baking pan, pile the meringue into a circle making the center slightly domed. Place in the center rack of an oven pre-heated to 375°F and cook for 10 minutes. Reduce the heat to 300°F and cook for 1 hour and 20 minutes. The pavlova should be crisp and white. Remove from the oven and allow to cool.

Topping:
2 cups whipping cream
4 teaspoon confectioners sugar
2 kiwi fruits, peeled and sliced
1 pint of strawberries, trimmed and halved
Any of the following: passion fruits, blueberries

Whip cream with sugar until it holds firm peaks. Remove pavlova from the baking pan and place on serving plate. Spread whipped cream over the top of the pavlova and decorate it with the fruit. Optional: sprinkle with grated chocolate. Serve.

Laura