Meringue Pavlova (As Promised)

Note: this is directly from my friend and I have not given it a try.

Meringue Pavlova - for one piece. (I double this and make two)
4 egg whites
half teaspoon cream of tartar
8oz sugar
1 teaspoon of corn starch

Preheat oven to 350. Grease baking sheet and line with parchment paper. Draw an 8-9in circle on paper. In a bowl, whisk the egg white and cream of tartar until stiff. Whisk in the sugar, 2 tbsp at a time. Continue whisking until the mixture is thick, shiny and billowy. Fold in the cornflour. Spoon onto the baking sheet, following the circle you made. Make a dip in the centre (or a peak for the top meringue, if making a sandwich) and swirl the edges. Place on the middle shelf of the oven and turn the heat to 275. Cook for 1 hour then turn off the oven, leaving the pavlova in there for several hours. Remove and place on a plate (preferably the serving plate, as the meringue often crumbles and breaks easily).
To make filling, lots of choices: whip half a pint of heavy cream and pile between slices and/or on top, then add chocolate shavings, raspberries, whatever. Mix choc powder into cream. Or for our favorite,
Chestnut cream filling:
1 pint heavy cream
2oz sugar (plus more if needed)
Tin of Minerve chestnut cream (creme de marrons) - you can get it NOW on sale at Wholefoods; I don't see it the rest of the year. It's about $8 a tin. It's delicious as is, with plain yoghurt, or in this recipe. Be SURE to get the vanilla/sugar flavored chestnut cream NOT the puree, which is savory and very disappointing if you try to put it in this recipe, which I once did!
Divide about 1/4 pint cream from rest, whip, and then whisk with 1/2 or more tin of chestnut cream, and 2oz sugar. I suggest whipping the cream first. I had a problem with a drippy cake this year, as some of our kind guests pointed out.
Whip rest of the cream separately, adding 2 tbsp sugar if you like.
Place chestnut cream in center of bottom meringue, and surround with plain whipped cream so it doesn't show till you cut the pavlova.
Add top layer of meringue then pile high with yet more whipped cream, and decorate with tacky plastic Santa or your preference of seasonal whimsy. Or lots of chocolate.
Eat! (preferably all in one sitting, though it's good the next day too.)

Meringues can be kept for up to a week if stored in dry airtight conditions. Filling has to be added on the day.
Useful tips: Make sure bowl, beater and hands are dry.
Separate eggs when cold, bring whites to room temp.
Add sugar very slowly to egg whites.
Beat till shiny and stiff, not dry.
Don't try to cook extra meringue on the bottom of the oven, as I did this year (?!). It will burn and stink out your apartment.