Pavlova

3 egg whites
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar or lemon juice
1/4 cup boiling water
1 cup whipping cream
1/2 teaspoon vanilla
Sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple

Preheat oven to 450. Bring egg whites to room temperature. Line a baking sheet with foil. Using and 8-inch round cake pan as a guide, draw a circle on the foil.
In a large electric mixer bowl, beat together egg whites, sugar, 1 1/2 tsp vanilla, vinegar or lemon juice, and boiling water. Beat on high speed for about 12 minutes, scraping bowl constantly, until stiff peaks form and mixture holds its shape but is not dry. Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks or make a rim around the edge. Place baking sheet in center of preheated oven and turn oven off. Let stand 4 -5 hours. Do not open oven door.

To serve: Remove meringue shell from foil and place on a serving plate. Whip cream with 1/2 tsp vanilla until soft peaks form; spread in shell, reserving 1/2 cup for garnish. Arrange sliced fruit on top of whipped cream and add the 1/2 cup reserved whipped cream in the center of the fruit. Cut and serve immediately. Serves 8 to 10.

Note: if you want individual shells, make small circles- 3 or 4 inches.

Many years ago, Queen Victoria went to New Zealand and Australia. When she returned she brought with her the recipe for Pavlova. Now it is a very prevalent dessert in the British Isles. If you are asked out to dinner in Northern Ireland, you are apt to have Pavlova for dessert.