Pavlova Recipe (for sea level & high altitude!)

8 whole egg whites
free-range eggs
1 5/48 lbs caster or superfine sugar
or 17.6 oz/500 grams
4 tsp cornflour
2 tsp white wine vinegar
1/2 tsp vanilla extract
sliced fruits
such as raspberries and strawberries
1 pint double cream (UK) or heavy whipping cream
or 540 milliliters, whipped (or can make homemade which is always better! See prep step #)
1 oz icing sugar or powdered sugar
or 25 grams
This is a pie version of a meringue cookie with fruit and is absolutely amazing!!!! To prepare in high altitudes, you just need to alter a few steps in your prep and cooking, which are listed below, otherwise you will end up with a pile of goo! I made this during my FD1 rock climbing in Estes Park in Sept. 2011. It is SO good! Enjoy!
Sea Level Prep
Preheat the oven to 350°F.
Line a baking sheet with baking parchment and draw a rough 10-inch or 25-cm diameter circle onto it with a non-toxic pencil.
In a bowl, whisk the egg whites until soft peaks form when the whisk is removed. Then whisk in the sugar, one tablespoonful at a time, until stiff peaks form when the whisk is removed.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon.
Spoon the meringue onto the baking parchment within the marked circle and, using a spatula, flatten the top and smooth the sides.
Place into the oven and immediately reduce the heat to 250°F/120°C. Cook for an hour, then turn off the oven and leave to cool completely.
Once cool, remove the meringue base from the oven. (You can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month.)
When you are ready to assemble the pavlova, invert the cooled meringue disk onto a large plate or a serving stand, and peel off the baking parchment.
When cool, fill the hollow meringue with the whipped cream and top with your favorite prepared fruit (such a raspberries and strawberries) in a fun design of your choosing.
High Altitude Prep
Use same ingredients as in steps 3 and 4, but will need to beat mixture for an additional 3 minutes.
Pile on to baking parchment on an oven tray. You can also use aluminium foil on the baking tray. Lightly dust with cornflour so the pav won't stick. Pile it up high and do not spread out, as the pav will spread while cooking. Use a fork to mark ridges up the side. You can use this method for either recipe.
Put in the middle of a cold oven. Turn the oven on to 250°F. Cook for 2 hours. Turn oven off and leave the pav in the oven, with door closed, overnight or until the oven is cold. This takes at least 6 - 8 hours. (Do not open the oven at any point during the cooking or cooling. Not even a quick peak!! This may cause the pav to fall.)
Continue with steps 7 to 10.
source: Kate & Ed Jayne, parents of Matt aka Mateo
NOTE: Your Pavlova will turn out best with proper cooling time but I have seen it cooled for less you just risk your meringue collapsing so it'll still taste amazing but will look like a mess! :-)

Overbeaten egg white: Overbeating egg white will cause it to separate or look curdled, and will break down the structure of the meringue. To fix, start adding sugar.

Double Cream (UK), which has over 40% of milk fat, is not available in the US. As a substitute, whipping cream contains at least 30%. The USDA states that heavy whipping cream contains 37% of milk fat, and light whipping cream contains 30%. Heavy whipping cream (higher fat content) is recommended for pastry fillings and toppings because it will whip better and hold its shape longer than whipping cream.