Pavlova and its flop proof

6 egg whites
250g sugar
cream of tartar 1/2 tspn

take six egg whites and beat it in a kenwood or any beating mahine as long as the whites peak up and look like styrofoam. (if eggs very small add another use ur jdgement)

next add 250g castor sugar and 1/2 tsp cream of tartar (but if u dont have cream of tartar leave it out, mine still comes out fine) and add to whites continue whipping, until a velvetty mixture, its almost glossy.

then get a silver deepeish tray a 30 by 20 cm one would do, well anything deep really, SPRAY AND COOK it, I've never used butter or anything else. empty the velvety mixture into tdish, spread the middle flattish andcurl it on the sides.

Bake at 150 degrees for half an hur and then 100 degrees for an hour. im assumin u making it tonight right. switch oven off and then leave it in the oven overnight (actually the whole day is fine too, ie whole of tomorow)

the shell will be dry, and chewy but NOT moist. it will not stick to the tray but i DO NOT remove it from the tray either, i just decorate it in the same tray. DOnt put wax paper underneath, ive never tried that, and this is not a time to experiment u need to impress them inlaws:) Jokin

but that really oughtta work

Decorating:

get some woolies custard, the one in a yoghurt plastic container, its just tastier, spread on the flat bit of the pavlova.
thinly slice bananas on top. i sprinkle a lil bit of lemon juice so it doesnt go brown and then sprinkle icing sugar so it doesnt taste sour.I no its as weird as putting salt and sugar in a dish, i just don't get it but its wat ur supposed to do.
next add your cream (about 500mls whipped up).

next fruit, canned peaches, canned pinaplle, if u got a mango is yummy too.This makes the pavlova look pretty. U know some desserts look pretty but taste crap, well this looks delicious and tastes delicious too.

sprinkle with icing sugar for extra sweetness.