Kiwi Pavlova

When we have a visitor staying from overseas there a few things that we feel it is our kiwi duty to expose visitors to. Feijoa will be one of them, pineapple lumps, L&P. Another will be the world famous Kiwi Pavlova.

Interestingly a previous visitor from Canada's description of Pavlova was part of the inspiration for the name of this blog - 'Sugar Pie'. It was not a complimentary description in the context it was used, needless to say I was less than impressed.

Of course with this recipe using so many egg whites I will be forced to make something that uses egg yolks soon...it might just have to be creme brûlée!

MUM'S PAVLOVA

4 egg whites 

1 and half teaspoons vinegar
pinch salt 

1 and half teaspoons cornflour
1 cup sugar

1. Beat egg whites and salt for 3 minutes.
2. Add sugar gradually and beat til sugar blends in.
3. Fold in vinegar and cornflour.
4. Place on baking paper on tray. Don't spread much.
5. Bake for 1 and half hours at 130 (leave oven on all the time)

I usually double the recipe and only give it an extra 10 minutes.
20cm diameter uncooked finishes up as 25cm cooked.