Beat the egg whites
with a tiny bit of salt until they are light and fluffy; slowly beat
in the sugar and finally the corn starch. Make 2 equal sized rounds
or ovals on a sheet of baking paper. Preheat the oven at 180 degrees
Celsius. Turn the temperature down
to 120 degrees Celsius and bake
the egg whites one hour. Switch off the oven but leave the meringues
in for another hour. Take them out of the oven to cool down. Mix the
cream with the lemon curd. Distribute half of the mixture on each round
of meringue. Put one on top of the other and put the fruit on top.
Pavlova was created
in a hotel in Wellington in 1926, when the ballet dancer Anna Pavlova
visited New Zealand
on her world tour. If you use the same ingredients and mash all of them
(or something like that), you will get Eton
mess, good for your less organized days.
Serve this pavlova on the 6th of
February, Waitangi Day
in New Zealand,
commemorating its independence in 1840. Click on
culinary calendar for more links
between cooking and celebration.