As I mentioned in Appetisers Again.... baked two desserts for a dear friend's birthday tomorrow. Here is the pavlova... undressed and cooling in the pan: http://tinypic.com/t8b6de.jpg and here is the chocolate cake (still cooling too) before splitting, filling and icing http://tinypic.com/t8b6yx.jpg hopefully will take a snap or two before departing tomorrow so I can share the finished result Am feeling very pleased with myself... Here's the pav recipe 6 egg whites 1/8 tsp cream of tartar 1 cup castor sugar 2 Tblsp cornflour 2 tsp white vinegar Preheat oven to 200ºC Grease a large springform pan and dust with cornflour, tapping off excess. Sift sugar, cornflour and cream of tartar. Using an electric mixer (hey I am not a sadist!!) beat egg whites until glossy and stiff peaks form. Gradually add the sugar/flour/c of t and continue beating well after each addition. Drizzle the vinegar over mixture and gently fold through using a spatula. Pile mixture into springform pan and put in pre-heated oven. Immediately reduce heat to 120ºC and bake for 1¼ to 1½ hours. Should be ever so slightly golden. Leave pavlova in oven to cool, with door ajar. Top with: (my choice) macerated fresh peaches, hulled strawberries, sliced (I peel the fruit and use an egg slicer) kiwi fruit, passionfruit atop huge - I mean HUGE - dollops of whipped cream (add 1 Tbls icing/confectioner's sugar to stablise the cream - or do as I am doing and use high-cholesterol, high calorie, hugely delicious double cream!!) Dust with icing sugar and/or chocolate curls. May your arteries never clog! LadyJane -- "Never trust a skinny cook!"