MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pavlova Categories: Australian Yield: 1 Batch 6 Egg whites 1/8 ts Cream of tartar 1 c Castor sugar 2 tb Corn flour 2 ts White vinegar MMMMM--------------------------TOPPINGS------------------------------- Fresh peaches; macerated Strawberries; hulled; sliced Kiwi fruit; peeled; sliced Passionfruit MMMMM--------------------WHIPPED CREAM; PLUS------------------------- 1 tb Icing/confectioner's sugar; -to stablise the cream Icing sugar and/or chocolate -curls; to dust MMMMM-------------------CHOCOLATE RUM PAVLOVA------------------------ 1 c Whipping cream (250 ml) 1 tb Icing sugar; (confectioners -sugar) 1 tb Dark rum (Bundaberg!) 3 oz Dark chocolate; grated lg Dark chocolate curls Dark cherries; pitted Strawberries; fanned Preheat oven to 200°C. Grease a large springform pan and dust with corn flour, tapping off excess. Sift sugar, corn flour, and cream of tartar. Using an electric mixer (hey I am not a sadist!) beat egg whites until glossy and stiff peaks form. Gradually add the sugar/flour/cream of tartar and continue beating well after each addition. Drizzle the vinegar over mixture and gently fold through using a spatula. Pile mixture into springform pan and put in pre-heated oven. Immediately reduce heat to 120°C and bake for 1-1/4 to 1-1/2 hours. Should be ever so slightly golden. Leave pavlova in oven to cool, with door ajar. Chocolate Rum Pavlova: Whip the cream and add the icing sugar. Beat until thick. Fold in the rum and 3 oz of the grated chocolate. Fill the cold pavlova case with the cream mixture and top with chocolate curls and cherries or strawberries. Recipe FROM: MMMMM