A Gift of Pavlova!

It just wouldn't be summer without a pavlova.  I kid you not when I tell you this dessert
looks difficult, but is as easy as can be. It looks beautiful with all sorts of berries strewn about the
soft, creamy, whipped topping.

I give you the recipe below!  My gift to you!

Pavlova

4 egg whites at room temperature                         
pinch salt                                                                
1 1/4 cups superfine sugar                                        
2 teaspoons cornstarch
1 teaspoon white wine vinegar
few drops vanilla extract
1 1/4 cups heavy cream, whipped until firm

Preheat oven to 350.  Line baking sheet with parchment paper and draw a 8-9-inch circle on the paper.

Beat the egg whites with the salt until satiny peaks form.  Beat in the sugar, a third at a time, until the meringue is stiff and shiny.  Sprinkle over the cornstarch, vinegar, and vanilla and fold in lightly.  Mound on to the paper within the circle; flatten the top and smooth the sides.  Place in the oven.  Immediately reduce the heat to 300 and cook for 1 hour; the pavlova will color slightly.  Turn off the oven and leave the pavlova in it to cool completely.

Invert the pavlova onto a big, flat bottomed plate, pile on the cream, and spoon over any fruit of your choice.  Enjoy!

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