Ingredients

• 4 egg whites
• 1 cup caster sugar
• 1 Tbsp cornflour
• 1 tsp vanilla
• 2 tsp vinegar

  Filling

• 1 cup cream, whipped
• 1 bananna, sliced
• 1/4 cup pineapple pieces
• 1 passionfruit
• 1 kiwi fruit, sliced
• 4 glace' cherries

  Utensils needed

• 20cm (8 inch) springform pan, dusted with 1/2 tsp cornflour

Directions

Set oven to 110C (225F). Beat Egg whites until stiff. Add sugar gradually and continue to beat until mixture is stiff. Fold in cornflour, add vanila and vinegar. Pile on oven tray or place in springform pan. bake at 110C (225F) for 1 1/4 - 1 1/2 hours, until firm, without allowing pavlova to color. Cool on tray. Spread pavlova with half of whipped cream/ Cover this with fruit. Decorate with remainder of whipped cream and cherries.