"Australian Dessert" named to honor famous ballerina "Pavlova".

7 egg whites
13 oz. sugar
1 tsp. vanilla
1 tsp. vinegar
2 tsp. cornstarch
1/2 tsp. cream of tartar

FILLING:

15 fl. oz. cream, whipped
1 box strawberries
3 kiwi or passion fruit

Beat egg whites until stiff but not dry. Beat in the sugar, teaspoon by teaspoon, adding vanilla, cornstarch and cream of tartar last. Butter and flour a cookie sheet (round). Put the meringue mixture onto the cookie sheet, form a shell and bake in a slow oven at 300 degrees for 2 hours or until cooked. Switch off the heat and leave meringue in oven. When cool, fill with the whipped cream and the passion fruit pulp and-or kiwi.

Other fruit or toppings can be used - e.g., pineapple, fruit salad, grated chocolate, etc.

Hints: Eggs are best if they are fresh and should be at room temperature, do not use straight from refrigerator. Do not over beat: (1) when beating egg for the first time. (2) when adding each lot of sugar. (3) when adding vinegar. I beat eggs on a fairly fast speed.