a mouthful of sugary clouds

The day of the pavlova has dawned in all it's glory. There are three 8 egg pavlovas perched in the kitchen looking gorgeous and another in the oven. All awaiting final adornment - lashings of vanilla cream, fresh tart raspberries and crumbled hokey pokey. Also have a tray of hokey pokey shards to package for general consumption ooh la la! One of our regular customers in the cafe says australians like pavlova light, high and lots of white meringue to cut through whilst the english prefer it shallow, crunchy and sticky.  I have forgotton what kiwis prefer I shall ask if I see one.

Smile - it's the second best thing you can do with your lips:)