For anyone with a surplus of Kiwi Fruit

Heather May's Pav

4 egg whites (any trace of grease incl yolk in whites, bowl or mixer will destroy your meringue)
1 cup castor sugar
½ teaspoon vanilla extract
¾ teaspoon white vinegar

Heat oven to 150C
Line oven tray with baking paper (not the same as greaseproof!)
Draw a 7" diameter circle on the paper

In a clean, dry glass or metal bowl (not plastic!) beat the egg whites till soft peaks form. If this doesn't work, you've gotten FAT!
Add 1/3 cup of sugar and beat till dissolved
Beat in remaining sugar. You should have a thick, glossy mixture.
Add vanilla and vinegar and beat for 1 minute

Spoon mixture onto circle and build up sides to about 3” high

Bake for 1½ hours
Cool on tray before gently removing with a knife
Top with whipped cream and pav fruit

Voila

Leftover yolks make BEAUTIFUL baked custard pots. Oo, maybe served with a warm orange toffee sauce!