From the 05/06/02 Alumni Sandstorm
Here is the recipe that Rex Thomson gave us after 
fixing his wonderful New Zealand dinner and dessert:

Aunt Pam's Pavlova
4 egg whites (week old & unrefrigerated)
8 oz sugar
2 Tbls boiling water
2 tsp corn flour (corn starch)? (see note at the end)
1 tsp vinegar
1 1/2 tsp vanilla
Set oven 300 degrees.

Beat eggs whites for a few seconds then slowly add 
sugar while continuing beating. Add boiling water when 
mixture is really stiff. Continue beating till really 
stiff again.

Fold (do not beat) in corn flour, vinegar, vanilla. 

Heap on to grease-proof (waxed) paper which has been 
run under cold water, spread to circle about 1 1/2" 
deep. Place in oven & turn OFF. Leave for one hour. 

Top with whipped cream, sliced fruit (kiwi berries, 
peaches, etc.) or choc chips & nut chips, etc.

NOTE: I think the corn flour must be corn starch. So
many of his words had different meanings from ours.
Like that night he 'shouted' us dinner - meaning it 
was his treat. And whenever anyone would say something 
far out - he would say "when pigs fly."

Carol Cross Llewellyn (64) 
[NOTE from the editor: Corn FLOUR and corn STARCH
are two very different ingredients.       -Maren] 
Click to see a recipe that uses NEITHER (uses cream of tarter).
Click to see another recipe that uses cream of tarter.
And other one
Here's one that calls for corn starch
And another one that calls for "cornflour (corn starch)"
And another one that calls for "cornflour"

From the 05/08/02 Alumni Sandstorm
From: Jil Lytle Smith ('82)

Re: Pavlova
    With all the talk of Pavlova and the debate over
corn flour and corn starch... here's a good ole'
Betty Crocker cookbook recipe thats really good.

3 egg whites
1/4 cup cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream
2 tablespoons sugar
3 kiwi fruit, pared and sliced

Heat oven 225 degrees.  Line bottom of round 8"
   pan with brown paper.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time, then add the 
vanilla; continue beating until stiff and glossy. Do 
not under beat.
    Spread into pan. Bake 1 1/2 hours. Turn oven off: 
leave oven door closed for 1 hour.
    Finish cooling meringue at room temperature.
    Loosen edge of layer with knife to remove 
meringue. Invert on plate. Remove paper.

    Beat whipping cream and sugar in chilled bowl 
until stiff. Frost side and top of the meringue with 
whipping cream. build up edge slightly and add kiwi 
fruit (cut into wedges) around the top. Enjoy!

    Made this with raspberries one time and it was 

-Jil Lytle Smith ('82)