Pavlova

The most Australian of all desserts, this is a delicious, melt-in-the-mouth summery treat.
(I usually double this recipe)

3 egg whites (at room temperature - very important)
pinch of salt
3/4 cup sugar
2 teaspoons cornflour (cornstarch)
1 teaspoon lemon juice

Beat eggs and salt until soft peaks form. This is the most important step. If in doubt, beat more. Having the whites at room temperature insted of cold really helps. Add sugar gradually, beating well after each addition. Beat until sugar is dissolved. Lightly fold in sifted corn flour and lemon juice.

Pour into a springform pan, or if you're feeling daring, pile it on a greased baking tray in a big free-form mound. Bake at 120oC (250oF) for 1 hour or until it is dry to touch. Cool in the oven.
When cool, top with whipped cream and fruit. The typical fruit selection in Oz is: strawberries, bananas, kiwi fruit and passionfruit (compulsory), but you can get fancy with other kinds of berries etc.