| How To Cook: |
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1. Beat the egg whites till very stiff, and then add the sugar gradually, continuing to beat until it has dissolved.
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2. Fold in the vanilla, vinegar and corn flour.
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3. Spread the mixture in an 8-inch round on greaseproof paper placed on a baking tray, making the sides higher than the centre, to form a shell.
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4. Bake for 1 hour in a slow oven (300° F).
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5. The 'Pavlova' should be crisp on the surface but still soft in the centre.
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6. Cool and remove carefully on to a flat cake tray or board, fill with cream and arrange the drained fruit on top.
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7. Decorate with cherries and angelica and serve cut in wedges.
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