Preheat oven to slow 150*C. Line a large oven tray with non-stick paper, and draw a 20cm circle on paper. Beat egg whites with electric beater in dry bowl until soft peaks form. Gradually add sugar, beating well after each addition. Beat for 5-10 mins, until sugar has completely dissolved. Spread meringue mix. onto tray inside the marked circle. Shape evenly, running the flat side of a palatte knife along edge and over the top. Run the palette knife up the edge of the mix, all the way around - making furrows. This stops it from crumbling. Bake for 30 mins., until pale and crisp. Reduce heat to 120*C and bake for further 10-15 mins. Turn off oven and leave the pavlova inside to cool, keeping door slightly ajar. Top with the whipped cream and fruit. Best made on the day it is eaten. Posted to recipelu-digest Volume 01 Number 665 by "Anna Zapral/David Sudmalis"
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|Serving Size: 1 Serving (1084g)|
|Recipe Makes: 1|
|Calories from Fat: 613 (43%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 41.5g||207 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 246.6mg||76 %|
|Sodium 1384.2mg||48 %|
|Potassium 1428.2mg||38 %|
|Total Carbohydrate 122.4g||36 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 122.4g|
|Protein 90g||129 %|
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Calories per serving: 1437
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