Strawberry Pavlova...

Tara cooked a lovely Pavlova decorated with Strawberries, and Kiwi fruit. She took it to work, and it was devoured in minutes, many people loved it - so we thought we would share the recipe with our friends.

Strawberry Pavlova

4 egg whites
3/4 cup caster sugar (fine bakers sugar)
1 teaspoon vanilla essence
1 teaspoon vinegar

Topping
1 1/4 cups thick cream
250g strawberries, halved
Note: Although strawberries are common as a toping, other fruits work well, Kiwi, Banana, Mango, or a combination of your favorites. (Berries are often best)

1. Preheat oven to very slow 120C (250F)
2. Place baking paper (parchment) onto a flat baking tray. Using a 20cm (8in) round cake tin as a guide, mark a circle in the center of the prepared tray. (Note: During baking, the Pavlova will spread a little, so make sure you have sufficient space on the tray outside of the 20cm tin marking.)
3. Place egg whites in a DRY small mixing bowl - and using electric beaters (we used our KitchenAid Mixer without issue) beat for 1 minute, or until soft peaks form.
4. Add the caster sugar gradually, 1 tablespoon at a time, beating constantly, until the mixture is thick and glossy and all of the sugar has dissolved.
5. Add vanilla essence and vinegar, beat until combined.
6. Pile the meringue onto your marked circle on the prepared tray.
7. Bake for 1 1/4 hours (or until pale and crisp).
8. DO NOT REMOVE from the oven. Once cooking has completed, simply open the oven door, and let the Pavlova cool inside the oven.
9. After it has cooled, transfer it onto a serving plate.
10. Beat cream until whipped, and spread on top of Pavlova.
11. Decorate with fruit, and it is ready to serve.