(Click Pavlova for a PDF of this Recipe)
4-6 egg whites pinch salt 8oz superfine sugar/sugar (4 oz each) 1 teaspoon white vinegar 1/2 teaspoon vanilla extract 2 level teaspoons cornstarch
Preheat oven to 400F. Line a cookie sheet with parchment paper or use a silpat.
Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornstarch.
Pile mixture into circular shape, making hollow in centre for filling. (Mixture will swell during cooking)
Electric oven: turn oven to 250F and bake undisturbed for 1 1/2 hours. Gas oven: bake at 400F for ten minutes, then turn oven to 250F and bake another hour. Do no bake in a convection oven.
Turn oven off, leave pavlova in oven until cool.
Top with whipped cream (recipe below) and decorate with fruit as desired. I suggest sliced kiwi, sliced strawberries, blue berries, raspberries and blackberries - but use your favorite fruits. To serve, cut as you would a cake. WHIPPED CREAM
2 tablespoons sugar
1 cup heavy whipping cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks.