Pavlova

4 egg whites, at room temperature
5ml (1 tsp) vanilla
1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
1ml (1/4 tsp) salt
250ml (1 cup) sugar
250ml (1 cup) whipping cream (whipped)
500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit
pulp, etc)

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil. In
a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and
salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2
Tbsp) at a time, beating well after each addition and continue beating
until stiff, glossy peaks form. Spoon onto prepared cookie sheet within
your marked circle, mounding higher around the edge. Bake in preheated
oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2
hours until crisp on outside and firm to the touch. Turn off heat and
allow to cool with door propped open. Pavlova can be stored in cool,
airtight container for several days.

To Serve: spread whipped cream in centre of shell and top with fresh
fruit. Chill until serving time.


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