Preparation:
Beat egg whites till soft peaks form, gradually add castor sugar, beating till disolved (8mins). Fold in combined sugar and cornflour into the meringue with lemon juice. Spoon onto a greased piece of foil or a piece of baking paper., to form a 9 inch circle of meringue.
Spread it out so its all one thickness. Use whats left to form an edge of meringue around the edge of the circle.
Bake in a slow oven for 40 minutes. Allow to get cool in the oven then remove.
When cold, top the pavlova with whipped cream, fruit salad, or any other pieces of fruit and decorate with more whipped crem and strawberries, kiwi fruit, etc. |
