MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pavlova
Categories: Australian
     Yield: 1 Batch

     6    Egg whites
   1/8 ts Cream of tartar
     1 c  Castor sugar
     2 tb Corn flour
     2 ts White vinegar

MMMMM--------------------------TOPPINGS-------------------------------
          Fresh peaches; macerated
          Strawberries; hulled; sliced
          Kiwi fruit; peeled; sliced
          Passionfruit

MMMMM--------------------WHIPPED CREAM; PLUS-------------------------
     1 tb Icing/confectioner's sugar;
          -to stablise the cream
          Icing sugar and/or chocolate
          -curls; to dust

MMMMM-------------------CHOCOLATE RUM PAVLOVA------------------------
     1 c  Whipping cream (250 ml)
     1 tb Icing sugar; (confectioners
          -sugar)
     1 tb Dark rum (Bundaberg!)
     3 oz Dark chocolate; grated
       lg Dark chocolate curls
          Dark cherries; pitted
          Strawberries; fanned

 Preheat oven to 200°C. Grease a large springform pan and dust with
 corn flour, tapping off excess. Sift sugar, corn flour, and cream of
 tartar. Using an electric mixer (hey I am not a sadist!) beat egg
 whites until glossy and stiff peaks form. Gradually add the
 sugar/flour/cream of tartar and continue beating well after each
 addition. Drizzle the vinegar over mixture and gently fold through
 using a spatula. Pile mixture into springform pan and put in
 pre-heated oven. Immediately reduce heat to 120°C and bake for 1-1/4
 to 1-1/2 hours. Should be ever so slightly golden. Leave pavlova in
 oven to cool, with door ajar.

 Chocolate Rum Pavlova:

 Whip the cream and add the icing sugar. Beat until thick. Fold in the
 rum and 3 oz of the grated chocolate. Fill the cold pavlova case with
 the cream mixture and top with chocolate curls and cherries or
 strawberries.

 Recipe FROM: <https://web.archive.org/web/20220629164527/
 http://recfoodcooking.org/sigs/LadyJane/
 Pavlova - an Australia Tradition!.html>

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