Egg whites can balloon up to eight times
their original volume when beaten. But you don't need to know that
when making a pavlova. However, if you are curious about what makes
an egg white foam, the guys over at the exploratorium
will have the answers to that and questions such as Why do
the eggs need to be at room temperature?
Start on this recipe the day before serving.
You can also serve this with whipped cream,
but crème anglais is a good way to get rid of the egg yolks.
Dont even think about saving it for anything else, we all
know they'd only end up in the trash a few days later.