PAVLOVA

New Zealanders and Australians have been claiming this recipe as theirs for what seems like forever. However, it is without a doubt my belief that it is a New Zealander who first came up with this, so we claim it as our own.

4 egg whites
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon malt vinegar
1 teaspoon cornflour (corn starch)

Pre-heat oven to 225F

Put egg whites in a glass bowl (eggs won't fluff in a plastic one) and beat with an electrical beater until starting to fluff. Add sugar 1 tablespoon at a time, until all is incorporated into the egg mix. This usually takes around 8 minutes. The egg whites should be quite thick and glossy.
Add vanilla, vinegar and cornflour and mix again until they are all mixed in.

On a baking sheet, lay out some parchment paper, and then draw a circle (about as big as your hand - a girls hand) on the paper.

Pour the mixture onto the paper, keeping inside the lines. Put into oven, and bake for around 40 minutes. Check to see if the pavlova lifts off the paper easily, and the outside is crunchy.

Let cool, then top with whipped cream (the real thing) and a sliced kiwifruit)