Name: Tropical Fruit Pavlova
Ingredients: 4 lg Egg whites at room temperature; 1 Pinches salt; 225 g Caster sugar; 2 ts Cornflour; 1 Pinches cream of tartar; 1 ts White wine vinegar; 4 dr Vanilla extract; 2 Passion fruit; Ripe tropical fruit such as mango; kiwi, star fruit; ; and cape; ; gooseberries; 150 ml Double cream; 1 200 millilit creme fraiche

If Jesus actually stood in my place and bore my sin on the cross as the Bible teaches, then I can never be punished for that sin. In order for Christ’s atonement to truly be a substitutionary or vicarious atonement, then it must actually secure a real salvation for all for whom Christ died. If the atonement only makes salvation a possibility, then it cannot be a vicarious atonement. If Christ acted as a real and true substitute for those for whom He died, then all for whom He died will be saved. To say that Christ died a vicarious death in the place of all sinners but that not all sinners will be saved is a contradiction.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Fruits		Food & drin, Food & drin	8	servings

INGREDIENTS

4	lg	Egg whites at room temperature
1		Pinches salt
225	g	Caster sugar
2	ts	Cornflour
1		Pinches cream of tartar
1	ts	White wine vinegar
4	dr	Vanilla extract
2		Passion fruit
		Ripe tropical fruit such as mango; kiwi, star fruit
		; and cape
		; gooseberries
150	ml	Double cream
1		200 millilit creme fraiche

INSTRUCTIONS

Preheat the oven to 150c/300f/Gas 2.
1 Line a baking sheet with non-stick baking parchment and draw on a 22cm/9"
circle. For the Meringue: Whisk the egg whites and salt in a large, clean
bowl until stiff peaks have formed.
2 Whisk in the sugar a third at a time, whisking well between each addition
until stiff and very shiny. Sprinkle over the cornflour, cream of tartar,
vinegar and vanilla extract and fold in gently.
3 Pile the meringue onto the paper within the circle, making sure there is
a substantial hollow in the centre.
4 Place in the oven and immediately reduce the heat to 120c/250f/Gas 1/4
and cook for 1 1/2-2 hours until pale brown but a little soft in the
centre. Turn off the oven, leave the door slightly ajar and leave to cool
completely.
5 For the Filling: Halve the passion fruit and scoop out the pulp. Peel and
slice your selection of fruit as necessary.
6 Place the cream in a bowl and whip until thick, and then fold in the
creme fraiche. Peel the paper off the pavlova and place on a plate.
7 Pile on the cream mixture and arrange the fruit on top, finishing with
the passion fruit pulp. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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