Pavlova Recipe

Bring egg whites to room temperature. Line a baking sheet with foil. Using an 8x1 1/2 inch cake pan as a guide, draw a circle on the foil. In a large mixer bowl combine egg whites, sugar, 1 1/2 teaspoons vanilla, vinegar, and 1/4 cup boiling water. Beat about 12 minutes, scrapping bawl constantly, till stiff peaks form and mixture holds shape. Spread egg white mixture over circle on foil. shape into shell with back of spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Preheat oven to 450 degrees. Place baking sheet in center of oven and turn oven off. Let stand 4 to 5 hours. DO NOT OPEN OVEN DOOR!

Combine whipping cream and 1/2 teaspoon vanilla. Beat till soft peaks form. Remove meringue shell from foil; place on serving plate. Spread whipped cream in shell, reserving 1/2 cup for garnish. Arrange fruit in shell. Mound reserved whipped cream in center of fruit. Cut into wedges. Serve immediately. Makes 8 to 10 servings