Marshmallow Pavlova

MARSHMALLOW PAVLOVA
4 egg whites
1 cup caster sugar
1 dessertspoon cornflour
1 teaspoon vinegar
300 whipping cream
1 tablespoon sugar extra
1 kiwi fruit or 1 banana

Method
Preheat oven to 110C
Beat egg whites thoroughly until stiff, add half cup caster sugar and beat again until sugar is dissolved (approx. 5 minutes)
Add remaining sugar, a tablespoon at a time, beating well after each addition. Lightly fold in sifted cornflour, then vinegar. Line base of a 20cm spring form tin with non-stick baking paper. Spray sides with non-stick spray. Spoon mixture into pan and level off the top. Bake gently for 1 hour. If the pavlova is browning the oven is too hot.

Allow to cool completely. Whip cream with 1 tablespoon sugar. Top pavlova with stiffly whipped cream and sliced fruit.

Serves 4 to 6