this foolproof recipe. It takes time and should be prepared the night before so you can leave it in the oven until totally cooled down and out it comes prefect: crunchy on the outside, but deliciously chewy at the center. I used golden caster sugar for the meringue so there is a nice contrast between the white wipped cream and the light brown meringe. I topped my Pavlova with freshly picked strawberries from my kitchen garden. Can't wait for the raspberries to ripen now, the perfect excuse to have another Pavlova.
By the way: Pavlovas don't hail from Australia as the recipe states, but from New Zealand. A New Zealand chef
in a hotel in Wellington, New Zealand, created the dish when Anna Pavlova
visited there in 1926 to honor the great Russian ballerina.