we kiwis swear this is ours and ours alone but our friendly neighbours beg to differ. it was reputedly made in honour of anna pavlova and a visit she made down under in the 1920s. growing up, no celebration was ever without one and always with whipped cream and slices of kiwi fruit or passionfruit adoring the top. i use stephanie alexander's recipe (what am i saying - shes australian!!!). it requires cornflour and vinegar to make the outside crispy and the inner soft, fluffy and slightly chewy. my cornflour jar was in a sorry state so before i even started i got another jar, labeled it and filled it with a fresh brew.
then came the big meringue. i have to say i was very happy with the outcome.
and up a bit closer cause i couldn't decide on which shot to use - i liked this one - it glowed!
stephanie and nigella (and she too uses stephaines version) invert the pav which i do too because then you get a crispy bottom and the cream melds with the soft meringue if you leave it long enough but i think it looks so fabulous as is when it comes out of the oven and i really don't like turning it over. there were leftovers and i have just a had a piece for morning tea!