Recipe: Pavlova

Ah, the quintessential Kiwi dessert. Mandatory at Christmas, but perfect for a treat at any time of the year. Here's how you do it:

Beat 4 eggs whites until soft peaks form. I recommend doing this with an electric hand beater, if you want to use your arm afterwards. Gradually add one cup of sugar, beating until dissolved (about eight minutes). Fold in one tablespoon of cornflour into the meringue with one teaspoon of lemon juice or vinegar. The finished pavlova is firm and shiny.

Put greased paper on a large flat tray and make the pavlova as high as the required amount of marshmallow (some people prefer a flat crispy pavlova - but I like my marshmallow!). Preheat the oven to 180 degrees Celsius, then turn off. Leave to cool with the pavlova inside (middle of oven). It should take at least an hour for the oven to cool down, and when it has you have the perfect pavlova!

The most popular toppings are cream and strawberries or kiwifruit, or passionfruit.