Don't you believe that Aussie - it's a New Zealand invention! Traditionally, we always added vinegar and cream of tartar - no salt and definitely no vanilla. The only topping we ever used was strawberries - kiwifruit were a later addition. I'm trying desperately to figure out how to make one using my convection microwave oven - I can get the crispness right with the convection, but not set the inside as my oven has an automatic fan which cools it after use and makes the long cool down impossible. So I'm hoping to be able to use a combo of microwave and convection. It will take some experimentation. Also, pav is impossible to make in a gas oven as it also cools too quickly. As to left over egg yolks - as pav and trifle are often served here at Christmas, the obvious use is custard for the trifle! What's trifle, you say? (Well, I hope not, I hope you know all about it). A deliciously alcoholic dessert made of custard, stale spongecake soaked in sherry or brandy, and jam and topped with whipped cream. Great-Uncle Douglas could put you under the table with his sherry trifle :) Mum used to decorate the top with piped cream and glace cherries. Kate Thanks for the long distance tutorial! Happy Baking to one and all! Irene @ KAF

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