Pavlova

Ingredients:

4 egg whites
1 dessert spoon cornflour
1 dessert spoon vinegar (malt)
1 teaspoon vanilla essence
2 cups sugar (caster is best)
4 tablespoon boiling water.

Directions:

Place all in a bowl and beat for 10 minutes or until folding in peaks. Line the oven tray with non-stick baking paper. Pile mixture onto baking paper shaping mixture into a round shape. Make the centre slightly hollow. Heat oven to 220c and when pav goes into the oven turn down to 120c. Cook for 1 hour. Allow pavlova to cool. Fill dip in centre with whipped cream. Cover with grated chocolate or fresh fruit (strawberries, raspberries or kiwifruit are yummy) and serve.

Comments: This recipe came from my sister-in-law, Sheryl, who is the family expert when it comes to pavlovas. She whips them up for most family gatherings, and there's not usually any left over by the time we're finished.

Note from my sister-in-law - This is Karen's Mum's recipe for Pavlova. I have been making this one for quite a while now. It is a bit easier than the one I used to use. - Just put everything in together!!

Note from Shelley - The Pavlova is said to be named after the ballerina, Anna Pavlova. There's much debate between Australian and New Zealanders as to which country invented the Pavlova. Latest New Zealand research says it's New Zealand so I'm sticking with that
theory!

Thanks to Shelley Munroe!