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1
Preheat oven to 225'F.
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2
Fold foil over a cookie sheet, shiny side up.
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3
Add salt to egg whites.
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4
Beat egg whites until stiff.
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5
Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time.
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6
It should be glossy and stand in stiff peaks.
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7
Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
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8
Fold in vinegar and then the vanilla extract.
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9
Use spatula to plop mixture into an 8 - 9 inch circle.
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10
Make a depression in the centre of the Pavlova.
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11
Bake 1 1/2 - 2 hours, normally closer to 2 hours.
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12
The Pavlova changes a little in colour (light tan) when it is finished.
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13
Remove from oven.
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14
Only cool the Pavlova until you can handle it.
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15
Gently flip the Pavlova into one hand.
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16
Peel the foil off the bottom of the Pavlova.
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17
Gently flip onto a serving plate.
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18
Let Pavlova completely cool on the plate.
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19
TOPPING:
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20
Beat heavy whipping cream in a cold bowl.
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21
When the cream starts to get thick add icing sugar and vanilla extract.
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22
Peaks should form, soft or stiff peaks is a personal preference.
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23
Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
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24
Decorate with the fruit of your choice.
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25
Here are some combinations we use.
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1 punnet (pint) strawberries, washed, hulled & sliced and 2 kiwi fruits, peeled and sliced.
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27
Or, 2 passionfruit pulps, halved & pulp scooped out, and 3 kiwi fruits, peeled & sliced.
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28
Or a 14 oz can peaches sliced, & juice drained.
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29
Or 2 passionfruit pulps, halved & pulp scooped out and one 14 oz can peaches sliced, & juice drained.
