Preparation time: 15 to 30 minutes
New Zealand's national dessert - after the Barbeque
- 4 egg whites
- 1 cup caster sugar
- 1 teaspoon lemon juice or vinegar
- 2 teaspoons cornflour
In small electric mixer bowl, beat egg whites until soft peaks form.
Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 minutes).
Cover a baking tray with baking paper.
Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed.
Bake in a very slow oven for 1½ hours or until crisp on the outside.
Turn oven off and leave pavlova to cool in oven with door ajar.
Decorate with whipped cream and fruit in season. Serve with Hokey Pokey ice cream