Categories: Desserts 
      Yield: 1 servings 
  
      5    Egg whites 
      2 ts Cornflour 
      1 ts Malt vinegar 
     10 oz Caster sugar 
    1/2 ts Vanilla essence 
           Filling 
    1/2 pt Cream 
      3 ts Castor sugar 
      1 ts Orange flavoured liqueur 
           (I use Grand Marnier) 
      1 lb Fresh fruit salad 
  
  Draw a 9" circle on a baking sheet, preheat oven to to a cool 150ÜC or 
  300ÜF. 
   
  Beat egg whites until stiff. Add 4 oz of the sugar and continue beating for 
  one minute or until the mixture is stiff and glossy. 
   
  Fold in remaining sugar, cornflour, vanilla and vinegar. 
   
  Spoon 1/3 of the meringue mixture onto the baking sheet and spread out into 
  the shape of the circle. Put remainder of the mixture in a piping bag and 
  pipe around the edge of the circle. 
   
  Bake for 1 1/2 hours (yes 90 minutes) or until firm and very lightly 
  browned. Allow to cool completely. 
   
  Whip the cream and fold in the sugar and the liqueur. Fill the meringue 
  case with the cream, and then pile the fruit salad in the centre on top of 
  it. 
   
  Pavlova is a traditional Australian dessert. It is essentially a meringue 
  base, filled with fresh fruit salad and cream, and is served with ice 
  cream, jelly and any other sweet goop that appeals at the time. 
   
  There are many permutations, but the essence of the dish is the meringue 
  shell filled with cream and then fruit salad. 
   
  Here the fruit salad might consist of pineapple, passionfruit, 
  strawberries, kiwi fruit, melons, all diced and mixed. 
   
  Jelly here is what I think Jello is in the US. 
   
  Posted by Mark Herron. Cooking Echo May 16th, 1993.