Sharon’s Pavlova
8 egg whites
1 3/4 cups sugar
1 teaspoon vanilla
4 teaspoons cornstarch or potato starch
2 teaspoons white vinegar
Pinch of salt
2 cups heavy cream
Pint of strawberries, sliced
Preheat oven to 350 F.
Beat egg whites slowly and add sugar very gradually until egg whites are thick and glossy.
Gently fold in vanilla, cornstarch, vinegar and salt. Spoon mixture onto ovenproof dish.
Lower oven to 200 F and bake for 3 hours. Cool on wire rack.
In small bowl, beat cream until stiff peaks form.
Fill center of pavlova with whipped cream and top with sliced strawberries.
