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Contributed By: Dorothy | See all of Dorothy's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 20 Minutes
Pavlova is best made during the cold winter months. It tends to wilt in the hot, humid months of the year. Pavlova is easy to make & delicous. A favorite dessert of many. The Pavlova meringue should be crisp on the outside/creamy & marshmallowy
4 Large Eggs, (at room temperature) & separated
1 1/2 cups Fruit Sugar (very fine)
1 tsp. White Vinegar
1 tsp. Vanilla
1 1/2 tsp. Cornstarch
Topping and Decorating for Cooled Meringue:-
2 cups 35% Cream, beaten stiff with a little white sugar & 1/2 tsp. - 1 tsp. vanilla added. Frost entire meringue, top and sides with the whipped cream.
Fresh Strawberries & Kiwi Fruit to decorate. Slice the Fruit and arrange decoratively on top of the whipped cream. Frosting with cream & adding fruit takes about 45 min. Or Fresh Fruit of your choice can be used.
Separate eggs, beat whites adding Fruit Sugar a little at a time. Beat for 5 min., until very stiff. Add vinegar, vanilla and cornstarch.

Heat oven to 350F. Turn down to 250F when Pavlova is put into the oven. Bake 1 hour. Turn off oven and allow Pavlova to cool in the oven, then remove from the oven.

Hints:- Use a round tray (pizza pan). Cover with foil to wrap over edges of pan. Spread a coating of butter or hard margarine on the foil. Dust with Cornstarch, shaking off excess. Use an inverted 10 in. plate to trace a circle on the tray. This is the guide for a nice 'round' Pavlova.

The meringue can be made several days ahead of serving. Transfer meringue to a pretty serving plate. Follow Topping & Decorating instructions above. Keep in fridge after decorating before serving.

Date Added: 05/04/2010
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