Pavlova

Evan returned from his mission to Australia with a variety of great recipes from around the world. One of the few truly "Australian" dishes he learned to make in Sydney was Pavlova. This is a favorite dessert for Australians...kind of like apple pie in the United States, I guess. It takes a little time to make but its worth the effort...and tons better than apple pie!

Ingredients
wheatened corn flour for dusting...not sure if this is hasa marina (corn flour) or corn starch. we used hasa marina the first time we tried it.
6 egg whites
1 1/2 cups caster sugar (blend sugar in a blender or food processor until very fine)
2 cups thickened cream (heavy whipping cream)
2 tsp vanilla
fresh fruit (strawberries, raspberries, kiwi, mango, etc)

Preheat oven to 120 C
Line 2 round cake pans with parchment paper, cut to fit. Grease and dust with cornflour
Combine 2 egg whites and 1/2 cup sugar. Beat on high with an electric mixer until thick and glossy and firm peaks form.
Stir in 1 tsp of cornflour.
Divide mixture evenly between 2 pans spreading to full circles. Bake for 1 hour until firm and dry. Remove from oven and immediately peel off baking paper. Place on cooling rack to cool.
Repeat process 2 more times. Now you will have 6 baked "merengues"
Beat cream and vanilla until soft.
Layer cream, fruit and pavlova rounds to form a tower.
Decorate as desired.
Serve immediately.
Do not keep. You won't have to worry about having any leftovers, though!