Pavlova

Pavlova
Pavlova is said to have first developed in either New Zealand or Australia. It was created to honor the ballerina, Anna Pavlova. It is eaten during holidays and is very important to the cultures of both Australia and New Zealand. This light and airy dessert is the national dish of both countries. Pavlova must be a delicious dessert for both countries to claim it's invention. This dessert is made of a meringue topped with whipped cream, and fruits. Pavlova can be topped with any type of fruit, sorbet or even ice cream.

Pavlova Recipe
Ingredients:

• 4-6 egg whites
• pinch salt
• 8 oz. Castor sugar/sugar (equal parts)
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla essence
• 2 level teaspoons cornflour

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
   
2. Grease pan and line with baking paper or use a non-stick baking pan.
   
3. Beat the egg whites with a pinch of salt until peaks form.
   
4. Continue beating while adding sugar, vinegar, and vanilla. 
   
5. Lightly fold cornflour into the mixture.
   
6. Place a spoon of mixture on the tray and make a hollow in the center.
   
7. If using an electric oven bake at 250 degrees Fahrenheit for 1 1/2 hours.
   
8. If using a gas oven bake at 400 degrees Fahrenheit for 10 minutes then change to 250 degrees Fahrenheit and let it bake for 1 hour.
   
9. Turn off oven and let cool in oven.
   
10. Top with whipped cream and fruit.