2 egg whites
1 1/2 cups caster powdered sugar
1/2 teaspoon vanilla essence (extract)
1 teaspoon each: cornflour (cornstarch), white vinegar
4 tablespoons boiling water

topping: 1 1/4 cups cream
1 tablespoon icing sugar (confectioners) sugar
2-3 Zespri kiwis

Pre-heat the oven to 180ºC. Place all the ingredients for the Pavlova into a large mixing bowl. Beat with a rotatory beater or electric beater until the mixture is smooth, shiny and stiff, about 12 minutes.
Meanwhile, place a sheet of greaseproof paper on a baking tray. Brush lightly with the melted butter or oil and sprinkle with the cornflour (cornstarch). Shake of the excess.
Spoon the meringue mixture onto the prepared tray, forming a 23 cm circle.
Bake in the middle of the oven for 10 minutes, then reduce the heat to 150ºC and bake for a further 45 minutes. Cool in the oven.
To serve, whip the cream with the icing sugar, until stiff. Spread on top of the cold Pavlova.
Peel and slice the kiwifruit. Purée some for a souce. Top the Pavlova with the sliced kiwifruit and spoon some of the purée over, just before serving.