Kiwiana treats: Pavlova

The Pavlova is a sweet treat that the Kiwis and the Australians have been trying to take claim for since it became popular over 90 years ago. Though, as we have adopted NZ as our home here at Liv in Auckland we think of it as a kiwi icon.
Topped off with cream and a few slices of kiwi fruit on it's pearly white crunchy exterior, it can be a great option if you need to bring something over as a dessert.
This recipe has been tried and tested by our team, and we love the taste of the marshmallow-like centre melting in our mouth.
Check it out:

A Small Pavlova 

Ingredients (double to make a large pavlova):

4 eggs

1 cup of sugar

3 heaped dessert spoons of Cornflour

1 tsp of Vanilla essence 

1.   Beat 4 egg whites with a pinch of salt until stiff
2. Then add 1 cup of sugar. Beat again till dissolved into the mixture.
3. Add 3 dessert spoons of Cornflour and 1 teaspoons of vanilla. Beat till the mixture is stiff.
4. Pre-Heat oven to 110 degrees celcius (105 degrees if oven is particularly unreliant) 
5. Lay baking paper upon a flat metal tray. Leave it to cover the whole tray.
6. Put mixture onto the tray and mould into a cake like shape. Bake for 2 hrs.
7. Leave to cool and top with beaten cream and fruit.

      Tips: *Do not let any water be present in the bowl*If any yolk gets into the bowl start from scratch*Look up or ask someone how to separate egg whites beforehand if you're not sure*

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