Tropical Pavlova

Tropical Pavlova Recipe:

1. Line a large baking sheet with non-stick baking paper.
2. Whisk egg white with the cream of tartar until stiff, but not dry.
3. Gradually whisk in the caster sugar, then quickly whisk in the vinegar, vanilla essence and cornflour.
4. Spoon the meringue into the center of the lined baking sheet.
5. Spread the meringue to form a smooth oval shout, about 23 cm (9inches) long and 4 cm (1 1/2 inches) deep by using a pallet knife.
6. Bake at 140ºC (275ºF) mark 1 for 1 1/2 hours.
7. Turn the heat off and leave the meringue in the oven until quite cold.
8. Transfer the meringue to a serving plate.
9. Carefully peel of the paper.
10. Whip the cream with the vanilla essence until stiff, then spoon it into a piping bag fitted with a medium-sized star nozzle.
11. Pipe shells of cream around the top edge of the Pavlova.
12. Pipe a second ring of cream around the top but leave a gap between the rings.
13. Fill the gap with the prepared fruit.

List of Ingredients Required:

•  4 Egg whites.
• 3.75 ml (3/4 tsp) cream of tartar.
• 255 g (8 oz) caster sugar.
• 5 ml (1 tsp) white vinegar.
• 5 ml (1 tsp) vanilla essence.
• 10 ml (2 tsp) cornflour.

Decoration

• 450 ml (3/4 pint) double cream.
• 5 ml (1 tsp) vanilla essence.
• 2 kiwi fruits, peeled and sliced.
• 8 strawberries, sliced.
• Pomegranates, scooped out.