I have had a number of requests for the two recipes which I will write below but you must remember that they belong to Des Britten who I do believe is still going strong in Wellington. First though, this pav is a Kiwi one so if you are an Aussie reeling from the news that for once and for all, the pav is really NZ, then this may not be the recipe for you - be warned......
4 egg whites
2 & half cups castor sugar
1 & half tsp cornflour
1 & half tsp vinegar
1 tsp vanilla
Separate the eggs (keep the yolks for the ice-cream). Beat them until they form soft peaks and gradually beat in the sugar until it has all dissolved. Use a spatula to carefully fold in the cornflour and salt and then the vinegar and vanilla. Line your tray with baking parchment (you will have to retrieve it from your studio) and carefully load the mixture (the important thing is to keep it light and fluffy). Cook in oven at 170 degrees (the oven I have these days is more powerful so I set it at 160) for 1 and half hours.
Top it with whipped cream, strawberries, kiwifruit and passionfruit or whatever you will.
2 cups castor sugar
4egg yolks (told you)
4 cups cream a day old
Quarterr cup grand marnier or cointreau or whatever you like
Beat eggs and half the sugar until thick and sugar has melted and then beat in the liqueur
In another bowl beat the cream and the other half of the sugar.
Blend the two together and freeze
Enjoy but make sure you go for a walk after dinner