Pavlova Shell - cooking recipe

Ingredients

cornflour
Pavlova
4 egg whites
1 1/2 cups caster sugar (you could use as little as 1/2 cup)
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 teaspoon cornflour (cornstarch)
4 tablespoons boiling water

Preparation

Preheat oven to 160 degree C (320 degree F).
Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.
Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.
Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.
Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.
LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).
Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).