can someone help me by giving me a pavlova recipe that doesn't use corn flour or corn starch?!

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Strawberry-Kiwi Pavlova
Ingredients
4 large egg whites (1/2 cup) at room temperature
Pinch of salt
3/4 cup plus 2 tablespoons sugar, divided
1 teaspoon distilled white vinegar or cider vinegar
1 teaspoon vanilla extract or vanilla flavoring
1 cup whipping cream
3 cups sliced strawberries (15 oz.)
1 cup sliced peeled kiwi fruit (8 oz.)

Preparation
1. Preheat oven to 250°. Trace an 8-in. circle on a piece of parchment paper with a pencil. Place it pencil side down on a baking sheet.

2. Put egg whites and salt in a large, very clean bowl. Beat with a handheld or stand mixer on high speed (preferably with whisk attachment) until foamy. Gradually add 1 cup sugar, a few tablespoons at a time, beating well after each addition, until stiff, shiny peaks form (4 to 5 minutes). Beat in vinegar and vanilla just until blended.

3. Mound meringue onto traced circle on baking sheet, spreading to fill and mounding edges slightly higher than center.

4. Bake until meringue is firm and pale golden brown, about 1 1/2 hours. Crack oven door and let pavlova cool completely, about 2 hours more. Carefully remove from baking sheet and transfer to a platter (it's normal for crust to crack a little).

5. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in remaining 2 tablespoons sugar.

6. Just before serving, top pavlova with whipped cream, strawberries, and sliced kiwi fruit. Cut into 8 wedges

http://find.myrecipes.com/recipes/recipe…

Chocolate Raspberry pavlova - A Nigella Lawson recipe

Ingredients

FOR THE CHOCOLATE MERINGUE BASE:

* 6 egg whites
* 300g caster sugar
* 3 tablespoons cocoa powder, sieved
* 1 teaspoon balsamic or red wine vinegar
* 50g dark chocolate, finely chopped

FOR THE TOPPING:

* 500ml double cream
* 500g raspberries
* 2-3 tablespoons coarsely grated dark chocolate

Method

1. Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.
2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
3. When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

Serves: 8-10.

http://www.nigella.com/recipes/view/choc…

I am a former chef and have used sweet rice flour for mine, was taught this by an Aussie pastry chef I worked with in Singapore, just mix it or the other starches mentioned with the sugar and add as the egg whites whip before the vinegar.

Found this on yahoo answers lo