Pavlova

Despite living in New Zealand, the home of the Pav, I never make them. I did make one once and it didn't look great so I never bothered again.  The argument  over who made the first Pavlova has raged for years between New Zealand and Australia.  I'm of the school it originates in New Zealand.  Growing up in Australia I don't remember my mother ever making one, or my grandmother or any number of aunts or friends of my Mother, Grandmother or Aunt.

What to do with 6 leftover egg whites from My Panettone  - make meringues. Which I did and I still had heaps of mixture over so I made a Pavlova .  Crunchy and sweet on the outside, soft at the heart,   smooth whipped cream on top and some slightly tart kiwifruit to add another dimension. Perfection? Well almost - it is supposed to be as white as snow and mine is a rather pretty shade of beige. Something to do with the oven being too hot I think.