Pavlova - Take 2!

This is the second time I have made a pavlolva..they are getting better & better. You cannot go wrong with a Donna Hay recipe - she makes things so easy & simple to follow! The result was perfect - crunchy outside, marshmallow centre and soo good! Made this for the team at work & it was devoured... :)


Pavlova
4 eggwhites
1 cup (220g) caster (superfine) sugar
3 teaspoons cornflour (cornstarch)
1 teaspoon white vinegar
whipped cream and fresh fruit, to serve
Preheat oven to 150°C (300°F). Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over, add the vinegar and fold through. Pile into an 18cm-round on a baking tray lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and fresh fruit. Serves 6–8.

http://www.donnahay.com.au/recipes/431-pavlova/

Very easy... I doubled the recipe! It was extra high & double the pleasure...