INGREDIENTS

INSTRUCTIONS

Pre-heat oven to 120øC/235øF/gas mark 1.  Cover an upturned baking
sheet with foil. Mark a circle shape on the  foil about 18cm/7 inches
in diameter and sprinkle with cornflour.  Whisk the egg whites with the
salt until stiff. Gradually add 125g  (4oz) of the caster sugar, then
whisk again until the whites are very  glossy and stiff. Add a further
90g (3oz) caster sugar, then whisk  back to glosssy peaks. Sieve
together the granulated sugar and  cornflour. Use a ballon whisk to
lightly fold in half the cornflour  mixture, then 1 tsp of leamon juice
and then the remaining cornflour  mixture.  Fill a forcing bag with a
large star nozzle and add 1/2 the pavlova  mix. Spread the remaining
mixture in the marked circle on the tray.  Smooth top and sides. Pipe
swirls of meringue around the top of the  circle. Pavlova should be
about 6cm/2 1/2 inches thick. Bake for  about 2 to 2 1/2 hours in the
cool oven. Do not allow meringue to  colour.  When baked, leave to
cool. When cold carefully peel off foil. Whip  cream until thick. Pipe
swirls around the pavlova. Scatter a few  raspberries in the centre.
Cut passion fruit in half and spoon the  fruit into the centre around
the respberries. Top the sides with the  raspberries and sprigs of mint
or sweet cicely. Press the remaining  raspberries through a sieve with
a little icing sugar to make a  fresh, sharp sauce to serve with the
pavlova.  Converted by MC_Buster.  Per serving: 471 Calories (kcal); 4g
Total Fat; (6% calories from  fat); 21g Protein; 98g Carbohydrate; 0mg
Cholesterol; 373mg Sodium  Food Exchanges: 0 Grain(Starch); 2 Lean
Meat; 0 Vegetable; 5 Fruit; 0  Fat; 1 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 433
Calories From Fat: 35
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 516.1mg
Potassium: 1137.2mg
Carbohydrates: 86.3g
Fiber: 39g
Sugar: 40.4g
Protein: 21.6g