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6 egg whites |
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Beat until stiff peaks form |
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Spread into a 14 inch diameter circle on a sheet of baking parchment. Preheat oven to moderately slow. Bake in a slow oven, 140ºC, 45-60 minutes, watching closely. If it begins to brown, open the oven door to allow it to cool. Cool in oven. May be kept in an airtight container 24 hours |
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1 3/4 cup sugar |
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Add 3 tablespoons at a time, beating well after each addition, until sugar is completely dissolved |
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2 teaspoons cornflour |
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sift |
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fold in |
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1 teaspoon vanilla |
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1 teaspoon white wine vinegar |
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garnish |
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1/2 l cream |
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whip |
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Spread cream over pavlova, decorate with fruit |
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fruit (kiwi fruit, strawberries, bananas) |
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slice |
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