- Preheat the oven to 150ºC fan oven/170ºC/Gas 4.
- Put a piece of greaseproof paper on a baking tray. A trick to stop the paper from sliding all over the place when you come to spread out your meringues is to put a few spots of oil between the paper and the tray.
- Put the egg whites in a clean bowl, as, if there is any grease in the bowl, it will not work.
- Whisk with the mixer until the egg whites make soft peaks.
- Add the sugar a little at a time and keep whisking. The meringue will become ‘glossy’. Don’t be in a hurry; this process may take 3 – 4 minutes.
- Once all the sugar is added, spread the meringue on the greaseproof paper (make a circle which will fit on a plate). Place in the oven for 1 hour.
- After 1 hour turn off the oven. Leave in the oven for 20 minutes as it cools down. This makes a Pavlova which is very ‘gooey’ in the middle. If you like a drier Pavlova leave the meringue in the oven until the oven is completely cooled.
- Once the meringue has completely cooled, spread the whipped cream over it and add the fruit to the top. Leave in the fridge until needed.
Perfect Pavlova
method
Ingredients
Meringue
- 4 egg whites
- 1 mug caster sugar
- Fruit: blueberries, kiwi fruit,
peaches, strawberries or
raspberries - 1⁄2 pint double cream, whipped
until it is stiff see video on whipping cream the right way
Key
Cost
90p/person
difficulty
**
prep time
35 mins
cook time
80 mins
serves
6-8
