Fruit Pavlova

Serves: 8. Preheat the oven to 140C or 275F. Lightly grease a baking tray or cookie sheet, and line it with non stick baking paper. Using a dinner plate as a guide trace a circle on the paper (around 22 cm diameter) Place the egg whites in a large clean bowl, and using a mixer or whisk, whisk until the eggs for stiff peaks. (If you have a copper bowl available try it. The copper reacts with the egg whites and will cut your whisking time in half). Gradually whisk in the castor sugar a Tbsp at a time, until the mixture turns thick and glossy, then carefully fold in the vinegar and cornflour. Spoon half the mixture on to the baking parchment to fill in the circle. Then drop large spoonfuls of the mixture on the top adding more around the edges to form a rim. Place the meringue in the centre of the oven and bake for 5 mins. Then lower the heat to 120C/260F and bake for 50 minutes. Turn the oven off with out opening the door. Leave the meringue to cool in the oven for a least 3 hours. You can do this over night. This allows the meringue to set firmly. When cooled completely, transfer to a wire rack and remove the baking parchment. Place on a large serving plate. For the filling whip the cream and sugar and then fold in the Marsala (or sherry), and the Mascarpone. Spoon the mixture into the center of the meringue case and then pile the fruit sliced on top. Keep in a cool place but do not refrigerate before serving. It is best to add the filling and fruit just before you serve. Tropical Fruit Filling Variation: 300 ml double cream (whipping cream) whipped 1 Papaya roughly chopped 1 mango roughly chopped 2 passionfruits toasted coconut flakes You can replace the vinegar in the meringue with the same amount of lemon juice to stay tropical.