Garnish with fresh whipped cream and fruit (kiwifruit and strawberries recommended).

Recipes bases on conventional ovens - not fan.

Pavalova #1.
2 egg whites
1-1/2 cups castor sugar
1/2 teap vanilla essence
1 teap vinegar
1 teasp cornflour
4 tabspoons boiling water

Combine all ingredients in mixer bowl. Beat on high speed until mixture is very stiff (approx 15 mins).

Brush tray lightly with melted butter, dust with sifted cornflour, shake off excess.

Pile mixture onto prepared tray. Shape as desired.

Place in preheated oven. Bake for 10 mins at 160C. Reduce heat to 100C. Bake for a further 30 mins. Turn heat off. Open oven door 4 to 5 cm and leave pavlova to cool in oven.

Pavalova #2.
4 egg whites
pinch of salt
1 cup castor sugar
1 teasp vinegar

Beat egg whites till very stiff.  Add pinch of salt. Add 3/4 cup sugar gradually, beating all the time. Lastly fold in 1/4 cup castor sugar and 1 teasp. vinegar.

Place on greased paper or tray, a small round, piled high. 130C 1-1/2hrs.