Marshmallow Pavlova Slice
1 cup sugar
1/2 teaspoon vanilla
1 teaspoon white vinegar
2 x 300ml cartons thickened cream
1 punnet strawberries
2 tablespoons lemon juice
2 kiwi fruit
2 tablespoons strawberry jam
Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all sugar is dissolved.
Add vanilla and vinegar, beat further 1 minute.
Spread meringue into greased, greased-paper lined 28cm x 18cm (11 in by 7in) lamington tin which has been lightly dusted with cornflour.
Bring paper over sides of tin so it is easy to remove slice when cooked.
Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
Lift out carefully on to wire rack to cool.
Trim edges with sharp knife.
Beat one carton of cream until soft peaks form, spread cream over top of meringue.
Peel bananas, cut into diagonal slices, put into the lemon juice to keep their color.
Hull strawberries, cut in half.
Peel kiwi fruit, cut into slices.
Remove pulp from passionfruit.
Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to give a glaze.
Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova, spoon passionfruit pulp over bananas.
Whip remaining cream, pipe decoratively around edge of pavlova.Sates are ideal for a barbecue or poolside party; indeed, they're good eating at any time.
They can be prepared ahead and frozen.
Bamboo sticks are available at Chinese food stores or large department stores.
Choose short, thin sate sticks.
A hibachi - Japanese charcoal grill -is ideal for cooking sates.
They cost only a few dollars.
Make sure the fire is really hot before cooking sates.
Position sticks on hibachi as shown so that sticks do not burn, or cook sates on a griller.
Sate sauce, into which sticks are dipped, onion rings and chopped cucumber are traditional accompaniments.