Pavlova With Kiwi Fruit
|Corn flour||1 Teaspoon (Leveled)|
|Whipping cream||1⁄2 Pint, whipped|
|Caster sugar||6 Ounce|
|Cointreau||1 Teaspoon (Leveled)|
|Fresh orange juice||1 Teaspoon (Leveled)|
Lay a sheet of silicone non stick paper on a baking tray and mark an 8 inch (20 cm) circle on it.
Heat the oven to 325°F, 160°C, gas no. 3.
Whisk the egg whites with an electric or rotary hand whisk until they are stiff, then whisk in the sugar a teaspoonful at a time.
Blend the vinegar with the cornflour and whisk into the egg whites with the last spoonful of sugar.
Spread the meringue out to cover the circle on the baking tray, building up the sides to come higher than the centre.
Put in the oven and turn the heat down to 300°F, 150°C, gas no. 2 and bake for one hour.
The Pavlova will be a pale creamy colour rather than snowy white.
Turn off the oven and leave to become quite cold in the oven.
Remove from the baking tray and place on a serving dish.
Flavour the cream with a little Cointreau and fresh orange juice to taste and pile into the centre of the Pavlova.
Leave it to stand in the refrigerator for one hour before serving.
Slice the Kiwi fruit and arrange around the edge of the Pavlova.