We have leftover pavlova - what a shame! I had to make two because the container of frozen eggwhites was very full. I'm going to take half of it to school tomorrow to share, otherwise we'll eat all of it. It's as big as a large pizza! By the way, the way to pronounce the name 'Pavlova', ie the name of the Russian ballerina, Anna Pavlova, is to stress the first 'a' and pronounce it as you would 'love'. The Russians call meringue and pavlova 'bizet' after the French composer Georges Bizet.