Ingredients:

• 4 egg whites
• 1 cup castor sugar (here it is called pure fine sugar)
• 1/2 teaspoon vanilla essence
• 3/4 teaspoon white vinegar.

Method:

1. Beat egg whites until soft peaks form.
2. Add 1/3 cup of sugar and beat until dissolved. Gradually add the rest of the sugar 1/3 at a time. (This only uses 4 egg whites but I tell you it makes a heap. I always take my eggs out and let them warm to room temperature. I add a pinch of salt as that helps the firmness of the egg whites. I only use a glass bowl too.)
3. When sugar is dissolved - Add the vanilla and vinegar. Beat for approx 1 min only to combine the mixture. Mixture should be nice and thick.
4. Place on lined scone tray with lightly greased greaseproof paper and dust with a little corn flour.
   (I spoon the mixture on to make a basket shaped form. I have the sides up higher so my fruit will have plenty of room. Try not to make the middle too deep as it will sink when cooked and you want to have that nice think marshmallow centre. Remember this will increase in size and I fed the crew at work once which fed everyone.)
5. Bake in very slow 250F oven for approx 1 1/2 hours. Pav should be firm to touch with a nice rich creamy colour. Turn off heat and let cool in oven with door ajar.
6. Fill with well drained fruit. I usually have my fruit cut hours ahead of time so it will drain and be ready for the Pav. I then whip the thickened cream adding a dash of Vanilla to that...
7. There you have it.. It is Ballisimo