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Pavlova I

4 Egg whites
-(at room temperature)
1 c Sugar, castor
1 T Vinegar

With an electric mixer, beat the egg whites until soft peaks form, then gradually add the sugar (about 1 t every 30 seconds). This will take around 15 minutes. Beat until firm. Add the vinegar. When combined, turn out onto a flat baking sheet that has been greased and dusted with cornflour. Shape it so that there will be a hollow in the centre to hold the fruit.
Cook in a pre-heated, warm oven (350-375 degrees F.) for 10 minutes, then at 200-250 degrees F. for 40-50 mins.
When cooked, turn the oven off and allow to cool slowly in the oven for at least an hour, preferably overnight. Gradual cooling is important. Serve cold, topped with whipped cream and fresh fruit such as strawberries, bananas and kiwi fruit.

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