MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Australian Pavlova By Vicky
 Categories: Desserts, Fruits, Dairy, Citrus
      Yield: 8 Servings

      4 xl Egg whites; room temperature
      1 c  Castor (superfine) sugar
      2 ts Corn starch
    1/2 ts Vanilla extract
      1 ts Lemon juice
      1 pt Heavy whipping cream
      1 tb Sugar
           Strawberries, blueberries,
           - kiwi fruit or your choice
           - of fresh fruit
      1 pn Salt

  Set oven @ 275°F/135°C.

  Line baking sheet with parchment paper and draw an 8" circle as a
  guide for the pavlova. Turn paper over so pencil is facing down.
  Sprinkle a small amount of extra corn starch lightly on the circle
  so pavlova does not stick.

  When separating eggs, be careful there is no yolk in the whites as
  this will keep whites from beating properly. In a large very clean
  bowl, beat whites and pinch of salt until glossy and softly peak.
  Do not overbeat. Add the superfine sugar 1 tb at a time until
  mixture makes firm, glossy peaks, but is not dry. Sift corn starch
  softly over whites and fold in with lemon juice and vanilla.

  Spoon mixture over the circle, mounding in center and then spread
  outward to make a circle with a slight depression in the center.
  Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store
  in airtight container. Best if served the same day. If it cracks or
  sinks, fill with cream when finishing just before serving.

  Remove parchment paper and place pavlova on cake stand or plate for
  serving. Just before serving, beat the cream with the powdered
  sugar and 1 ts vanilla. Fill depression across the top of pavlova
  with the whipped cream and sprinkle cream with your choice of
  fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh
  pineapple, passionfruit, or what you like. Do not add cream and
  fruit ahead of time as will make the meringue soggy.

  Recipe FROM: https://www.justapinch.com

  Uncle Dirty Dave's Archives

MMMMM