MY N Z PAVLOVA

Steps:

• Prepare a baking sheet by greasing lightly with butter and placing on it a sheet of tinfoil or baking paper. Grease the tinfoil and then shake on a few drops of cold water and smear around leaving a thin film of water.
• Beat egg whites, salt and cold water until stiff with an electric mixer in large bowl.
• While still beating add the castor sugar very slowly a tablespoonful at a time and keep beating between additions. This takes time so don't hurry this step.
• When all sugar has been added beat in the vinegar and the vanilla.
• Remove beaters and with a metal tablespoon fold in with cutting movements the cornflour.
• With a spatula scoop mix onto baking sheet and form into a circle about 8" in diameter but keeping the mix fairly high. Form a slight dent in the top if liked or keep flat.
• Place tray in the centre of a 350'F oven and bake for 10mins.
• After 10mins lower heat to 300'F and then after another 10mins lower heat to 250'F and continue baking for 1hr.
• Do not open oven door while cooking.
• When time is up turn oven off and open door slightly and leave Pavlova to cool in oven.
• When completely cold top with freshly whipped cream and decorate with fruit of choice or grated chocolate.
• Another idea is to fill centre with either lemon curd (made from the yolks) or chocolate mousse. Then pipe rosettes of cream around the edge of filling. I have also used instant puddings for the filling made with half milk & half cream to give a thicker mix and then decorated with fruit to match flavour.
• Note: If it looks like rain don't make! It has something to do with the atmosphere!
• Pavlova can be made 1-2 days before or the morning of the day required. Then topped on the day 4-6 hours before required.
• Variations:.
• Pavlova with Almonds; sprinkle with flaked almonds before baking.
• Coffee Pavlova; add either 1 Tbsp coffee essence or 2 teasp instant coffee powder when adding the sugar. Top with brandy or kahlua flavoured whipped cream.