Stand the bowl on a dishcloth. Beat the egg whites just until bubbles form. Add the lemon juice. Beat vigorously on high speed while turning the bowl with your one hand. When the whites form peaks and the points of the peaks stand up and just fold over when you lift the beaters, you can start adding the castor sugar tablespoon by tablespoon. Do not add the sugar too soon. Wait until the whites are really stiffly beaten. Continue beating and adding the sugar slowly until the mixture becomes very thick, heavy and shiny. Make sure all the sugar is dissolved or the meringues will weep sugar tears when they are baked. We use caster sugar because the crystals are smaller. Test a little of the mixture by rubbing it between two fingers. If you can feel sugar granules you still need to beat a little longer. Beat in the boiling water. Sift the cornflour over and fold it in by hand with a spatula. Glue the corners of the paper to the pan with a little of the meringue mixture. Spoon the meringue into the centre of the circle on the baking paper. Spread the meringue mixture to fill the circle and then shape it with the back of a spoon to form a 'nest', hollow in the middle and high around the sides. Lift the sides up with a pallet knife, from the base to form the 'wavy' lines on the outside. Bake for 20 minutes at 140°C, then turn the oven to 100°C, bake for another 1½ hours. Switch off the oven and leave the Pavlova in the oven with the door closed to cool down completely. Ina's Tip: What to do with egg yolks? • Add one or two when next you make scrambled egg or omelette • Add one to hot mashed potato for a really creamy texture • Make Mayonnaise in your food processor Watch points: Shape and bake the pavlova immediately, it will start to deflate and draw water as soon as you stop beating. Baking meringue mixtures are actually more a process of drying them out. So the rule is a low oven temperature for a lo ng time. Home-made pavlova will turn an ivory or pale champagne colour. The slight caramelisation of the sugar increases the flavour. Cheesecake filling Measure the water into a medium size mixing bowl. Sprinkle the Cheesecake Mix over and beat until well blended. In a smaller mixing bowl, whip the cream until just firm. Using the same beaters, whip the cheesecake mixture for 1 minute until smooth. Gently fold the whipped cream into the Cheesecake Mixture using a spatula or metal spoon and stir until evenly blended. Keep the mixture covered in the fridge. Fruit Rinse the strawberries before removing the green stalks and cut them in half or into quarter wedges if very big. Refrigerate in a closed container in the vegetable drawer where they won't get too cold. Scoop out the granadilla pulp and refrigerate. Toss with strawberries just before serving. To assemble Fill the pavlova with cheesecake mixture, top with fruit and serve.