*  Exported from  MasterCook II  *
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        3                egg whites
      3/4  cup           sugar
        1  tablespoon    cornstarch
       12  teaspoons     white vinegar or 3 teaspoons cream of tartar
        1  teaspoon      vanilla
        1  cup           heavy cream, -- whipped
        3  cups          sliced fresh tropical fruit
 Preheat oven to 250 degrees. Grease and flour an 9-inch pie plate or line a
 baking sheet with parchment and draw a 9-inch circle, using the plate as
 your guide. Whip the egg whites until they hold stiff peaks. Beat in the
 sugar, 1 teaspoon at a time, until the mixture is stiff and shiny. Then,
 beat in the cornstarch, vinegar, and vanilla. Fill the plate with the
 meringue mixture, hollowing out the center slightly. Or, mound mixture in
 center of circle. Spread meringue out to cover circle, then make a
 depression in the center. Bake for 13 to 12 hours, or until the meringue is
 very lightly brown. Cool slightly, then unmold and cool completely. (It may
 collapse slightly.) Just before serving, add sugar to taste to the whipped
 cream, add half the fruit, and fill the center of the Pavlova with it. Pile
 the remaining fruit on top.
 Yield: 6 to 8 servings
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