Four Egg Pavlova

Course : Eggs
Serves: 1
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4 large eggs -- room temperature
1 teaspoon cornflour
1 teaspoon vanilla
1 1/2 cups castor sugar
1 teaspoon vinegar

Preparation / Directions:

Beat egg whites until soft peaks form, gradually add half the sugar beating constantly until stiff peaks are formed. Fold in cornflour, vinegar, vanilla and remaining sugar. Pile on prepared pavlova tray, shape as desired. Bake in very slow oven 250-275 degrees F for 1 1/2 hours or until firm and lightly browned. Cool away from droughts, spread with whipped cream and cover with fruit salad.

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