Sure, pavlovas are delicious. Everyone loves them: But they are a little time-consuming to make. All that fluffing of delicious egg-whites, baking of meringue... So that's why you cheat. Woolworths have fantastically adequate pre-made pavlova bases. With the help of these, all that's needed is cream and fruit in order to mould a masterpiece. This is what you'll need. A pavlova base. They're usually hidden somewhere around the bread section of Woolworths, and come in a variety of sizes. The largest possible one serves 20 and costs ~$16. There aren't that many allocated per store - these are a valuable commodity - so if there's a semi-Australian holiday in the near future expect pavlova bases to be in high demand and short supply. Some thickened cream. For the largest pavlova, use 4 cups' worth - around 1 litre. This forms the base from which to decorate the pavlova. Combine every cup of cream with 1/8 cup of caster sugar and 1/16 teaspoon of vanilla bean paste (or 1/4 teaspoon of vanilla essence if you're cheap). Whip until you can see soft peaks start to form, and then spread onto the pavlova base. Don't over-whip or it will curdle and taste weird. Once you've done that, it's time to add your various seasonal fruits. As well as being a nice decoration, they're somewhat delicious. Kiwi fruit. Use sparingly or profusely, it's your choice - but be warned, it's quite tart and tangy. Strawberries. Along with other berries strawberries form a fantastic base for decorating the pavlova - they're easy to eat and have a simple taste that won't overpower other fruits. Raspberries. If you're working to a budget frozen raspberries are great; they're also easier to cut up if you wish. When chopped they're great to sprinkle on top of the whipped cream base in order to achieve a thick layer of fruit. Bananas. They form the integral, structurally-vital limbs of the pavlova - partitioning sections and dividing 'slices'. With a scaffold of banana segments laid out you can ensure each slice of pavlova receives the optimum amount of fruit. Passionfruit. Unbeknownst to some, passionfruit doesn't usually grow inside plastic Tupperware containers - it's actually a fruit (as the name belies) that's ugly, wrinkly and boring-coloured. That's why, if you're on a budget, you can buy a can of passionfruit pulp to sidestep the middleman of Nature. Passionfruit's best put on the pavlova completely last; drizzling the seeds and pulp across the other fruit adds another dimension of flavour. These fruits are all vital to the success of a pavlova. Add other seasonal fruits as you wish - mango is always a crowd favourite - but don't skimp on these necessities. You should be able to work out what to do with the fruits. If you can't, maybe you should leave it to an adult. In short - slice the kiwis and remove skin, chop the raspberries roughly, slice the raspberries into long segments, peel and slice the bananas into long structural beams, and don't do anything to the passionfruit. It doesn't need your help. You will be left with mess. Again, leave this for an adult to clean up - or anyone that isn't you. The decorating of the pavlova is somewhat personal, and a highly-guarded and secretive process. All that can be divulged is that all these fruits must be arranged artfully on top of the pavlova base in order to create a tasteful and most importantly beautiful dessert. The best way to store a pavlova is not to store it. Ideally a pavlova is made fresh and brought out to a table of awestruck guests. Sometimes that isn't possible, however, so the next best course of action is to put the pavlova to sleep inside a fridge. There's no doubt that constructing a traditional pavlova takes quite some time. Even cheating takes time. But once construction has completed, the end result is an incredibly aesthetically pleasing concoction. Click on the second last for a higher resolution photo!