2 egg whites, at room temp.
1 1/4 c. sugar
1 tsp. cornstarch
1/2 tsp. vanilla
4 tbsp. boiling water (these 5 ingred. may be doubled)

Place all ingredients in a basin and beat until mixture has the consistency of meringue - able to keep its shape. Spread on lightly greased heat-proof plate. It will settle and spread out so keep the round shaped mixture in the middle of the plate. Bake in a moderate oven (350 degrees) for 30 minutes, then reduce heat to slow oven (250 to 275 degrees) and bake a further 30 minutes. Allow to cool in the oven. Decorate with: Strawberries, kiwi fruit or other fruit (May be served with ice cream)

Spread pavlova with whipped cream then decorate with fruit. An electric beater is required for this recipe. The pavlova can be made early, but do not decorate until needed. Pavlova can be temperamental, so you must remember, "If at first you don't succeed, try again." (High humidity weather adversely affects success. Make Pavlova on a dry, clear day.)