4 egg whites
1 cup castor sugar
1 tbspn cornflour
1 teaspoon vanilla
2 teaspoon vinegar
Filling:
1 cup fresh cream (whipped)
1/4 cup pineapple pieces
1/4 cup strawberries (sliced)
6 whole strawberries
1-2 kiwi fruit (sliced)
1 passionfruit (you can also add a sliced banana)
Heat oven to 110c (225f). Beat egg whites until stiff, add sugar gradually and continue to beat till mixture is very stiff. Fold in the cornflour, add vanilla and vinegar. Pile on a oven tray (lightly dusted with cornflour) and gently level the mixture, leaving the edges raised a little. Bake in oven for 1 1/4-1-1/2 hours, or until firm (dont allow pavlova to colour). Cool on tray. Spread pavlova with half of the whipped cream, cover this with the fruit (try to arrange it, so it looks attractive). Using an icing bag, decorate with remaining cream and whole strawberries.