INGREDIENTS: - 4 eggwhites - 1 1/3 cups caster sugar - 1 tablespoon cornflour - 1/3 cup orange juice - 2 bananas, sliced - 1 cup dairy whip lite whipped cream - dark chocolate curls, to serve INSTRUCTIONS: Preheat oven to 120/100'c fan-forced. Line a baking tray with baking paper. Mark a 12.5cm x 30cm rectangle on paper. Using an electric beater, beat eggwhites until stiff peaks form. Add 1 cup of sugar. Beat for 8 - 10 minutes or until sugar has dissolved. Add cornflour. Beat for 1 minute. Spoon mixture onto rectangle. Bake for 1 hour or until firm to touch. Turn off oven. Allow to cool in oven with door slightly ajar. Combine remaining sugar and 1/3 cup of cold water in a frying pan over low heat. Cook, stirring, until sugar dissolves. Increase heat to high, Boil, without stirring, for 6 minutes or until mixture turns golden. Remove from heat. Slowly add orange juice, stirring (be careful as mixture may splatter). Return pan to low heat. Cook, stirring, until, smooth. Remove from heat. Set aside to cool. Place pavlova on a serving plate. Top with half the banana, dairy whip, remaining banana and orange mixture. Serve topped with chocolate curls. Note: Use a vegetable peeler to make the chocolate curls. (Source: Australia's Super Food Ideas March 2008)
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