Pavlova Recipes: Pavlova 05 by Recipe Cottage

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	Pavlova 05

		PAVLOVA 6 servings 6 egg whites, room temperature 1 teaspoon white vinegar 1 teaspoon cornflour 1 teaspoon vanilla 3/4 pound (1 l/2 cups) superfine sugar 2 cups whipping cream Kiwifruit slices (garnish) Preheat oven to 250 F. Generously grease and flour 9 inch flan pan with removable bottom, shaking off excess, or line baking sheet with parchment or waxed paper and draw 9-inch circle. Place egg whites in a warm dry bowl, add pinch of salt. Using electric mixer on low speed, beat whites until soft peaks form. Add sugar a spoonfull at a time, beating constantly until thoroughly incorporated. Still beating, add vinegar, cornflour and vanilla and continue beating on high until stiff. Turn meringue into prepared pan or onto paper circle, spreading evenly. Bake 1 1/4 hours. Remove from pan or paper and let dry on rack in draft-free area. Whip cream until stiff. Spread evenly over meringue, swirling or making design as desired. Decorate with kiwi. To create oval-shaped Pavlova: Double above recipe and make two 9-inch rounds. Cut I cooled round in half. Trim 1/4 from opposite edges of remaining round, creating rounded-off rectangle. Position halves rounded side out on each side of rectangle. Decorate with whipped cream (you will need 4 cups whipping cream) and your choice of passion fruit, kiwi fruit and strawberries as desired This will serve 12.