Pavlova

The Russian ballerina, Anna Pavlova is now probably more famous for the eponymous pudding that was named after her when she toured Australia and New Zealand in 1926 than for her undoubtedly proficient balletic prowess. Well, maybe, but probably more people eat pudding than watch ballet so I reckon the pudding club just about pip the dying swans. But calling such a light and elegant dessert a pudding. in my opinion, is an inadequate description. It's akin to calling a lacey tutu a 'frock'. Pudding is also a less than flattering adjective given to slightly dense, thickset, dumpy people who a rather more familiar with a poorly sprung sofa than advanced ballet techniques.
The other issue with pavlovas (or is pavlovae the plural?) is that there is much discussion whether it was invented in Australia or New Zealand. The already fierce rivalry between the two south Pacific nations is heightened by such contentious issues as the origin of ANZAC cookies, the racehorse Farlap, Crowded House, Split Endz etc. Such Trans-Tasman rivalry is already very strong and the understandable arguments as to which country originated this fluffy dessert can only add to the tension. We can only hope that such conflict can be settled peacefully through compromise and diplomacy than through out-and-out warfare.

OK, here's how to make one of these babies.
Separate 4 eggs very carefully and place the whites in a scrupulously clean bowl. To separate; crack the eggs over a cup and let the white pour out while holding the yolk in the shell. Tip the yolk back and forth between the shell halves to make sure all of the white drops into the cup. (I don't do it over the beating bowl incase I muck it up and contaminate all the bowl and egg whites with a broken yolk). Start whisking and once it starts foaming add 1 teaspoon of lemon juice, 2 teaspoons of Cornflour and gradually add 1 cup of Caster Sugar. I've used two forks back to back when I haven't got a whisk - it takes more arm power, but it does work. - When you want a pavlova badly, you must be willing to adapt and use your skills. It's worth it.
When the egg whites are beaten to a firm peak dollop onto a baking tray that's got greased baking paper ontop. Start baking at 150'C and immediately turn down to 140'C for the next 15 minutes then turn own to 120'C. The recipe says bake for 1 hour 20 minutes but I tend to leave it in the oven for ages to get nice and crispy. I even turn it upside-down to let the bottom get crispy too. Leave it in the oven for 6 hours if you like.
For the topping - whisk cream and spread this ontop of the cooled meringue.
I dice about a punnet of strawberries and saute then adding some balsamic vinegar, maybe a bit of red wine and some sugar to get a nice jammy sauce. Slice fresh strawberries ontop and garnish with a sprig of mint. Serve to a chorus of oo's and ahh's.