Pavlova

Whether it was first created in New Zealand or Australia, it still remains a family favourite in our house.

The basic 'Pav' can be made and has no fat. It is once the cream is added that it becomes not just tasty but a bit of a no-no for me now. However it can still be enjoyed with a fruity yogurt and fruit.

4 egg whites
1 cup caster sugar
1 tsp cornflour
¼ tsp cream of tartar
2 tsp vinegar

Preheat the oven to 190⁰C
Beat the egg whites until stiff (about 10 minutes in an electric mixer)
Gradually beat in half the sugar.
Gently stir in the rest of the ingredients.
Place a dampened piece of paper, wet side down, on a baking tray.
Pile the pav on the tray in the shape you desire allowing a little space for spreading and keeping about two inches high.
Place in the oven.
Turn the oven off after two minutes and leave to bake in the cooling oven for 1 ½ hours.
When cool carefully transfer to a serving plate and decorate with cream and fruit.