The resurfacing heated debate of whether pavlova originated in New Zealand or Australia was really the inspiration for this week's chow creation. Just kidding - I just really like yummy things and this was surely that and even more! This pavlova layered dessert is not only delicious, but it is also texturally and aesthetically delectable. The crunchy chewiness of the pavlova, layered between smooth creamy pudding and accented with fresh sweet strawberries. This is to die for - literally, if God told me this was his welcome gift I would die right here right now (I'm just kidding, please don't kill me now. At least let me finish the post).
To kick off this three component dessert I'm going to separate some eggs. You only want the whites. If you get just the smidgiest bit of yolk in your whites consider it breakfast and start over. The yolk will prevent the whites from whipping and you'll be standing over your pavlova for hours wondering why it stays flat. Reserve 3 of the egg yolks for the vanilla pudding.
