Pavlova

Aussie, Aussie, Aussie...Oi, Oi, Oi!!

For those of you that don't know, my husband's work took our family to Australia for two years. Moving back to the states, we left behind many great friends and places, but we did take away a love for that country...and for their desserts! This one here happens to be my favorite.

Pavlova is a meringue base that is crunchy on the outside and marshmallow like on the inside. Top that with whipping cream and your choice of fruit and you have found heaven on earth. People at Brian's old job believed there was heroin in this because they couldn't stop eating it.

Pavlova

5 egg whites

scant teaspoon cornstarch

1 teaspoon vinegar

1 teaspoon vanilla

1 pinch salt

Combine and beat 5 minutes with mixer.

Add 1 1/8 cups sugar

Beat 5 more minutes

Preheat oven to 400. Line cookie sheet with parchment paper. Spread mixture on parchment in circle, making the center slightly thinner than the outside.

Put pan on BOTTOM shelf of oven and immediately reduce oven temperature to 275. Cook for 1 hour. Let cool completely.

Spread with whipping cream that has been slightly sweetened...base is sweet enough that cream doesn't need to be overly sweet. Top with fruit. My favorite combo is strawberries and kiwi...and even better if drizzled with passion fruit.