Pavlova

This classic Australian dessert looks good and tastes even better, and my guests said recently it was the best pavlova they have ever tasted!

Serves 6 to 8.

6 egg whites, at room temperature
pinch salt
2 cups caster sugar
1 1/2 teaspoons vinegar
1 1/2 teaspoons vanilla
whipped cream for filling
fruit or other topping of your choice

If you have a gas oven, preheat it to very hot (230 C/450 F) before starting to mix pavlova. If you have an electric oven, preheat it to slow (150 C/300 F).

Beat egg whites with salt at high speed until soft peaks form. Add sugar, 1 tbsp at a time, beating well after each addition. Stop beating when all sugar has been incorporated and fold in vinegar and vanilla.

Pile mixture into a greased 20 cm (8 inch) china flan dish and lightly smooth top.
OR pile mixture into a greased 20 cm (8 inch) springform tin and lightly smooth top.
OR cover a baking tray with greased foil, mark a 20 cm (8 in) circle; mould up sides with a spatula and make a slight depression on top.

If using a gas oven, turn heat to lowest temperature, put pavlova in and bake 1 1/2 hour or until crip on top and a pale straw colour.

If using an electric oven, put pavlova in and bake 45 minutes, then turn oven off and leave with door shut for 1 hour.

When pavlova is cooked, remove from oven and cool completely. Remove sides of springform tin, if using. Fill pavlova generously with whipped cream, then with your choice of topping.

NOTE: The meringue may be sprinkled with blanched, slivered almonds before baking. They will toast to a golden brown.

This recipe comes from Margaret Fulton's "Encyclopaedia of Food and Cookery", 1983.