3 egg whites
3/4 cup splenda
1 tsp vinegar — malt
2 tsp corn flour
1/2 tsp vanilla
Preheat oven 121 C (250 F).
Beat egg whites into very stiff peaks. Very gradually add the splenda, beating all the time. Gently fold in cornflour, then the vinegar and vanilla together. Spoon out onto a foil covered tray and form into 7-8 inch (about 20 cm) circle. Sprinkle quickly with 1 heaped dessert spoon extra splenda and bake for 1.5 hours. Turn off heat and open oven door. Leave Pavlova to cool completely before removing from oven.
Very gently peel foil away from bottom of Pavlova. Store in a tightly sealed container.
When ready to serve, whip 300 ml cream with 1 teaspoon splenda and 1/2 teaspoon vanilla and pile into Pavlova. Quickly top with any fruits of your choice and serve.