mmmmmm Pavlova!

I think it is no secret that I have rather a sweet tooth at times. I often tell people that going gluten-free is no concern to me because I'm still able to eat ice-cream, pavlova, and chocolate!

I made a Pavlova for an international dinner we hosted recently. It takes some forethought but Pavlova is really quite a simple dessert to make. All the egg-separating is most definitely worth it! (nb If I forget to get castor sugar for the occasion, I substitute with white sugar.)

Pavlova
4 egg whites
1/4 teaspoon salt
1 cup castor sugar
1 teaspoon vanilla essence
1 teaspoon white vinegar
2 teaspoon maize cornflour

300ml cream
1 teaspoon icing sugar
kiwifruit and chocolate chips for garnish

Preheat oven to 150C. Beat egg whites and salt until soft peaks form. Gradually add in sugar until stiff. Fold in remaining ingredients. Cut baking paper for oven tray, turn upside down and use a pencil to trace the diameter of a dinner plate onto the paper. Turn baking paper back over and place on oven tray. Spread pavlova mixture out evenly within the circle and cook at 140C for 15 minutes, then reduce to 120C for 1 1/4 hours. Leave pavlova in oven until cold. Whip cream with icing sugar together and spread over cooled pavlova. Peel and slice kiwifruit and use to garnish pavlova with chocolate chips.