A few issues back I promised my 13-year-old daughter Lizzie would provide a recipe for New Zealand's national dessert - 'White Continent' Pavlova. It takes a bit of culinary skill, which I don't possess. The best Pavlovas are light and fluffy. The legend is a chef was inspired to create the dessert after seeing Russian ballerina Anna Pavlova dance. He wanted to make a dessert as light as her dancing. Friends tell me beating the eggs very well and getting the oven temperature right are the vital ingredients in making a successful Pavlova. At best it should look like Antarctica. Australia and New Zealand both claim to have invented this sweet dessert. Ingredients: 2 egg whites 1 teaspoon cornflour 1 teaspoon vinegar A pinch of salt 1 1/2 cups castor sugar 1 tablespoon boiling water Instructions: Mix all ingredients together until stiff. Put the mixture on to a piece of wet, greaseproof paper. Bake at 135 degrees Celsius for 1 1/2 hours. Topping: Beat 250 ml fresh cream with two teaspoons of icing sugar and a drop of vanilla. Beat it very stiff. Pile this up all over the top and decorate with slices of kiwi fruit, peaches or strawberries.