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Tuesday, 28 June 2011

Pavlova

3 egg whites

1 teaspoon vinegar

3 tablespoons cold water

1 teaspoon vanilla essence

1 cup caster sugar

3 teaspoons cornflour


Preheat oven to 150°C.

Beat egg whites until stiff, add cold water and beat again. Add caster sugar very gradually while still beating. Slow beater speed and add vinegar, vanilla and cornflour.

Place on greased paper on a greased tray and bake for 45 minutes, then leave to cool in the oven.

If you try to get it shaped like a cylinder, flat on top, you will probably find that the outside shell cracks. It is easiest to make a sort of shallow mound, but it doesn't really matter, since all the whipped cream you put on it hides everything. The traditional Kiwi pavlova has slices of kiwi fruit on the whipped cream, but you can also put strawberries or anything else. It is best to put the cream and topping on as late as possible before you serve.

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