Aussie dessert with an English flare

My Enlish neighbor from taught me how to make a pavlova dessert, her sister makes them and sells them over in England. She was surprised to find out it was an Austrailian dessert. When our Aussie relatives come to visit they like to throw one of these together. It's much easier than it looks and different than your average American sweet.

Here's the recipe if you want to have a go at it:

PAVLOVA DESSERT

4 egg whites, room temperature

6 oz. superfine sugar

Preheat oven to 300 degrees. Place egg whites in large mixing bowl. Beat at high speed with electric mixer until very stiff. Gradually add sugar. Continue beating until very stiff (can hold bowl upside down). Spoon meringue into an 8 inch circle, on a cookie sheet covered in wax paper--building sides up to approximately 3 inches in height. Place on rack in middle of oven and bake lower temperature to 275, bake for 1 hour, open oven door & let cool completely. Best if you can leave in oven over night (pavlova is best when dry).

Whip up whipping cream (sweetened with sugar), spread in middle of meringue and top with fresh fruit (peaches, blackberries, raspberries, blueberries or strawberries) Refrigerate until serving time. Smaller individual meringues can be made instead of a larger one.