4 egg whites
1 c. sugar
3/4 tsp. white vinegar
1/2 tsp. vanilla
2 tsp. cornstarch

Beat egg whites until soft peaks form. Gradually add sugar until dissolved. Add vanilla and vinegar. Beat 1 minute longer, then fold in cornstarch. Grease tray well and dust it with cornstarch, lightly. Spoon mixture onto tray. Spread to approximately 2 1/2 inches high on sides, leaving a well in the middle. Carefully smooth top and sides with knife. Bake in very slow oven approximately 250 degrees for 1 1/2 hours. Pavlova should be firm to touch. Turn off oven and cool with oven door open. Decorate with Frozen Fruit Cream: Orange segments Grated rind of 2 oranges 15 oz. can crushed pineapple 1 tbsp. Marsala (cooking wine)

Drain pineapple and mix with grated orange peel and Marsala. Fold in ice cream; pour into freezer trays. Allow to set slightly. Just before serving, arrange layer of orange segments on base of Pavlova. Spoon over partially frozen pineapple cream. Decorate with extra orange segments. Serve at once.