Scubabunny & The Captain

Ok, I don't really need any excuse to make a pavlova, but a birthday is always a good one. For those interested parties who have never heard of pav, it is, in 2 words "pure bliss." It's basically a giant meringue that you top with whipped cream and layer with your fruit of choice. Tinned passionfruit pulp really is necessary, but unless you live in Oz, this might be hard to come by. I find the key to the pavolova is patience, when you think you have whipped the egg whites enough, you need to whip them more. When you think the sugar is whipped in, you need to whip more. The end result, so worth the time it takes. My fail-safe Pavlova recipe (shamelessly stolen from one of Mum who got it from an Aussie friend in Saudi, I think) 1 egg white 1/3 c. sugar 1 tsp. cornflour (cornstarch) ½ tsp. vinegar slurp of vanilla (I know "slurp" is not a techincal term, just go with it) Whipping cream to layer on top Fruit of choice So, the ...