4    Egg whites (should be as
-fresh as possible)
1 pn Salt (good one)
1 c  (heaped) castor sugar
-(granulated)
1 ts White vinegar
1 tb (level) cornflour; wheaten
-cornflour for preference
-(dont know what wheaten
-cornflour is; cornflour is
-cornstarch)
1/2 ts Vanilla essence
10 oz (fl) thickened cream;
-whipped
4    Bananas
3    Passionfruit
1    Punnet (basket?; pint?)
-strawberries

Preheat oven to hot. Cover a greased flat baking tray with gladbake (??)
or a split open oven bag. Grease well with butter, sprinkle with cornflour
and tap off excess (the cornflour gives a nice dry surface under the
pavlova.

Using a 18 cm (7 inch) cake tin as a guide, mark out a circle on the tray
with a skewer.

Beat egg whites and salt until stiff. Add sugar 1 heaped tablespoon at a
time until all sugar has been added. When finished, the meringue should be
thick and shiny. Stir in vinegar, cornflour and vanilla, stir gently then
pile onto prepared tray. The mixture should stay roughly in the marked
circle, simply smooth over the top (It is important not to make the mistake
of scooping out the centre). The mixture should be about 2-1/2 inches high
for a good marshmallow centre. Drop oven temperature to very slow before
placing the pavlova in the oven. Bake for 1 1/4 hours. Remove from oven and
cool for a few minutes, then turn upside down onto a flat serving plate.
Remove paper or ovenwrap carefully. The centre will sink slightly as the
pavlova cools. When cold, fill with whipped cream and top with sliced
bananas, passion fruit pulp and whole strawberries (but dont fill until
right before you serve).