In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Harbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a poppular Australian dish.:::more information, click her photo.:::

• 4 egges white

• 3/4 cup Castor Sugar
• 1/4 teaspoon vanilla
• 1/2 teaspoon vinegar
• 1 teaspoon Cornflour.
• whipped cream and fresh fruits

Method

1. Set your oven to 250 F.

2. Put the egg whites in the bowl. Add the vinegar. Beat the egg whites until fluffy.

3. Once the egg whites are fluffy, slosly and sugar.

4. When the egg whites are very stiff, add the cornstarch and the vanilla, Whisking a few more turns. Do not overwhisk here!

5. Wet the baking parchment paper, crinkle it up, line the baking sheet with it. Draw a circle on the parchment paper, then turn it over.

   Add a tip to your pastry bag. (Star tips, open or closed, work well.) Fill your pastry bag about half full with the egg foam and twist it closed. Squeeze the pastry bag and make a spoon to mound the meringue on the wax paper and make a well in the middle, creating a bowl-shaped shell.

6. When your circle is done, pipe a bunch of stars along the edge. Keep piping higher and higher until you have a nice deep bowl.

7. Put the meringue in the oven. After 45 minutes. turnthe heat off. Leave the meringue in for another hour, or until it is completely cool. You can even leave it overnight.

8. While the meringue is in the oven, ut up your fruit.

9. Remove the meringue bowl from the oven. Make sure it's nice and cool - if it's still warm, wait and try again in a little while.

10. Whisk the cream until until it's stiff.

11. Fill the meringue bowl with whipped cream and put the fruit on top for a delicate, airy treat.

12. Serve promptly, so the meringue doesn't get soggy from the cream.