Pavlova

4 egg whites

1 cup granulated sugar

3 teaspoons cornstarch

1 teaspoon white vinegar

1 teaspoon vanilla

Whipped cream (homemade with heavy cream and sugar)

Fruit-banana, strawberries, kiwi fruit, etc. (I like raspberries, strawberries & blueberries)

Preheat oven 250-275 degrees.

Line a tray with baking paper after spraying tray with cooking spray to hold paper. Sprinkle cornstarch onto paper.  You can mark a circle if you like.

Place egg whites in large, dry mixing bowl and beat until soft peaks form.  Gradually add sugar, beating constantly after each addition for 5-10 minutes total until sugar has dissolved. Fold in cornstarch and vinegar and vanilla. It should be glossy.

Spread meringue mixture onto prepared tray and shape evenly into a circle. Run a flat bladed knife or spatula around edge and over top of meringue to smooth out and up the sides to stabilize the dessert. Bake for 40 mins or until pale and crisp.  Turn off oven, cool pavlova in oven with door ajar.  Top with whipped cream and fruit decoratively. Serve and enjoy.

This recipe is an Australian dessert from Laura's friend Mari.