Beat egg whites at full speed until they stand in peaks. Add sifted
sugar one tablespoon at a time and beat on high until all sugar has
been added. Fold in vinegar and vanilla essence.
Draw a 7 inch circle on greased greaseproof paper or aluminium foil
and put on oven slide. Heap egg white mixture on the circle of paper.
Mould up the sides with a spatula and make a slight depression on
top for form a well-shaped meringue. Turn heat to 120C (250F) and
bake pavlova in coolest part of oven for 1 hour.
Remove from oven and leave until cold. When cool spoon whipped cream
in the centre. Arrange the fruit over the cream. If using kirch or
port, soak fruit in it first. The pavlova will crack - this is normal.
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