Pavlova (Dessert, New Zealand)

1/4 teaspoon salt
1 cup castor sugar (ie. fine grain)
4 teaspoons cornstarch
2 teaspoons malt vinegar
1/2 teaspoon vanilla essence
1 cup heavy whipping cream
Selected fruit to go on top--strawberries, kiwi fruit and passion fruit are traditional toppings but whatever you choose will be good.

--Prepare a baking tray by lining with foil and greasing with melted butter.
--Beat the egg whites and salt until soft peaks form when the beater is lifted from the mixture.
--Add the sugar a little at a time, beating well after each addition.
--Continue to beat until the mixture is very stiff. Add cornstarch, vinegar and vanilla. Beat     thoroughly.
--Pile mixture into a circle about 8-inches round, on the prepared baking tray.
--Bake at 250 F (125 C) degrees for 1 1/2 hours.
--Turn oven off, and leave the pavlova in the oven with the door shut, until completely cold.
--Remove carefully from the foil, and place pavlova on a serving plate.
--Just before serving whip cream until stiff.
--Spread it over the pavlova and arrange prepared fruit on top.
--Serves 6.

Remember, whipped cream can hide a multitude of sins and it will still taste delicious!

Arlen Feldwick-Jones is a proud Kiwi (New Zealander) living in the U.S. with her husband, a professor at UC Davis, three sons (one of whom is a UCD senior) and three border collies. She also is an artist and her work can be viewed on her website at arlenfeldwickjones.com.