(8 servings)

The Pavlova itself can be baked in advance and stored in an airtight container until ready to add the topping - TOPPING INGREDIENTS LISTED BELOW.

4 egg whites (Frozen egg whites which you've saved from other cooking work superbly, just be sure to allow them to reach room temperature before beginning)

1 pinch salt (less than 1/4 tsp)

1 dash (less than 1/4 tsp) vanilla

1 tsp. lemon juice

Combine the above and beat in electric mixer until soft peaks form. Then combine and add slowly, 1 TBS at a time, the following:

1 cup sugar

2 1/4 tsp. cornstarch

1 pinch cream of tartar

Continue beating until meringus is stiff and shiny, but not dry.

Preheat oven to 350 degrees. Cover a flat cookie sheet with alumninum foil and trace an 8" circle in the middle with a toothpick. Dust this circle lightly with a bit of cornstarch to prevent sticking.

Mound the meringue onto the circle drawn in foil on the cookie sheet, smoothing the top, then "hollowing out" a slight bowl shape (to hold the final topping)

Place in preheated oven, immediately turning the temperature down to 300 degrees. Bake for one hour, until golden brown. Turn oven off and prop door open. Leave Pavlova base in the oven to cool slowly.

Just before serving, spread whipped topping over the Pavlova, arrange sliced fruit over the topping. Serve immediately.

TOPPING

Easiest to use is an 8 ounce tub of "Cool Whip", but may also whip your own heavy cream (use 1 cup, add about 2 TBS sugar after whipped, and 1/2 tsp. vanilla)

2 cups of sliced fruit - kiwis, strawberries, peaches, whatever is at hand, it will look great

Jo Manhart www.availablejones.com
AVAILABLE JONES AND/OR MISSOURI EGG COUNCIL Building 1, 1000 West Nifong Boulevard
Columbia, MO 65203-5678
(573)874-3138 (or fax 441-2713)