Heavenly Pavlova

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 egg whites
• 1 pinch salt
• 1 1/2 cups superfine sugar, divided (berry sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon vinegar
• 1 cup heavy whipping cream
• 1 tablespoon icing sugar (confectioner's)
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 225'f.
• 2 fold foil over a cookie sheet, shiny side up.
• 3 add salt to egg whites. beat egg whites until stiff.
• 4 gradually beat in 1 cup of super fine sugar but only 1 tbsp at a time. it should be glossy and stand in stiff peaks.
• 5 fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
• 6 fold in vinegar and then the vanilla extract.
• 7 use spatula to plop mixture into an 8 - 9 inch circle. make a depression in the centre of the pavlova.
• 8 bake 1 1/2 - 2 hours, normally closer to 2 hours. the pavlova changes a little in colour (light tan) when it is finished.
• 9 remove from oven. only cool the pavlova until you can handle it.
• 10 gently flip the pavlova into one hand. peel the foil off the bottom of the pavlova. gently flip onto a serving plate. let pavlova completely cool on the plate.
• 11 topping:
• 12 beat heavy whipping cream in a cold bowl. when the cream starts to get thick add icing sugar and vanilla extract. peaks should form, soft or stiff peaks is a personal preference.
• 13 top cooled pavlova with whipped cream, and preferably as close to serving as possible.
• 14 decorate with the fruit of your choice. here are some combinations we use.
• 15 1 punnet (pint) strawberries, washed, hulled & sliced and 2 kiwi fruits, peeled and sliced.
• 16 or, 2 passionfruit pulps, halved & pulp scooped out, and 3 kiwi fruits, peeled & sliced.
• 17 or a 14 oz can peaches sliced, & juice drained.
• 18 or 2 passionfruit pulps, halved & pulp scooped out and one 14 oz can peaches sliced, & juice drained.