1 egg
1 c. powdered sugar

1 tbsp. boiling water
1 tsp. vinegar
1 tsp. vanilla
1 tbsp. baking powder

FILLING:

10 oz. frozen strawberries or raspberries, frozen or canned
Juice of 1 lemon
3 tbsp. sugar
1 tsp. plain gelatin
1 c. crushed ice
4 tbsp. milk
2 egg yolks
1/2 pt. cream

Mix egg and powdered sugar. Let stand overnight. Next day, beat 2 minutes. Add water, vanilla, and vinegar. Beat 15 minutes on high speed. Fold in baking powder. Spread on foil lined plate, build up edges a little. Cook 1 hour in slow oven. Leave 2 hours longer in oven with heat turned off.

For filling, add lemon juice to defrosted fruit, drain, reserve 1/2 pint juice. Heat to simmering point. Put in blender. Add milk, gelatin. Blend at high speed 1 minute. Add berries, sugar, yolks. Blend 3 minutes. Add cream and crushed ice. Blend until smooth. Pour into pavlova center and chill.