I'll be the first Aussie to weigh in and say the pavlova was an Aussie invention -- we Aussies and Kiwis like to bicker over the important things in life :) I usually make pavlova with a bit of salt and cream of tartar, not cornstarch. Is there a reason for the latter? Also, you don't need to go to the hassle of piping the outer rim, just swirling with your spoon will create enough of an indentation. And finally, it doesn't matter if it cracks, splits in two or weeps. Whipped cream covers it all! My mum (which is where I got my recipe) whips in passionfruit pulp with the cream for some tanginess. Hi Leanne, Do Aussies and Kiwis bicker over which chocolate vs. vanilla? THAT'S important to me ;) . For the cornstarch, it's to stabilize the pav, much like the cream of tartar. I love the idea of whipping some pulp into the cream. I'm picturing a light pink strawberry cream. Mmmmm! ~ MaryJane

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