This delectable dessert has a crisp outer shell, which surrounds the light and fluffy interior. My mum lived in New Zealand, until moving to North America. She found that her traditional New Zealand Pavlova recipe worked sometimes, and other times it collapsed. She tweaked the recipe. This is her tried-and-true Pavlova recipe that she is known for. My mum used to make it with malt vinegar because it was readily available in New Zealand, but now she makes it with white vinegar. This dessert was great for my sister, who was allergic to milk. My mum made a smaller one for her, and put cool-whip on it instead. Passion fruit compliments the sweet Pavlova. It can be difficult to find fresh, but sometimes it is available canned.