The Pavlova is a meringue-like dessert made from egg whites, frequently served with cream and fruit (usually kiwifruit and / or berries). The Pavlova was first created in the early 1930s in honor of the ballerina Anna Pavlova, a Russian ballerina, the most celebrated dancer of her time, who was visiting New Zealand.
4 egg whites
1 teaspoon vanilla
1 teaspoon white vinegar (or lemon juice)
1 cup of caster sugar
1 cup whipped cream
Fruit to decorate
Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area.
Bake at 120° Celsius (250° F) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven.
When cold, top with whipped cream and decorate with fruit.