Pavlova
This meringue-based dessert is a perennial Kiwiana favourite.
Named after the Russian ballet dancer Anna Pavlova, the origins of this delicious dessert are hotly contested (Australia also lays claim to inventing it) – but any New Zealander will tell you the 'Pav' is definitely a Kiwi invention!
3 egg whites - 1 teaspoon Vinegar
3 tablespoons cold water - 1 teaspoon vanilla essence
1 cup castor sugar - 3 teaspoons cornflour
Beat egg whites until stiff, add cold water and beat again. Add castor sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Place on greased paper on a greased tray and bake at 150 degrees Celsius (300 degrees Fahrenheit) for 45 minutes, then leave to cool in the oven.
If you try to get it shaped like a cylinder, flat on top, you will probably find that the outside shell cracks. I find it easiest to make a sort of shallow mound, but it doesn't really matter, since all the whipped cream you put on it hides everything. The traditional Kiwi pavlova has slices of kiwi fruit on the whipped cream, but you can also put strawberries or anything else. It is best to put the topping on as late as possible before you serve.
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