Pavlova Shell

Ingredients

• cornflour

Pavlova

• 4 egg whites
• 1 1/2 cups caster sugar
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon cornflour (cornstarch)
• 4 tablespoons boiling water

Directions

1. 1

   Preheat oven to 160 degree C (320 degree F).

2. 2

   Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.

3. 3

   Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.

4. 4

   Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.

5. 5

   Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.

6. 6

   LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).

7. 7

   Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).