3 Large Egg Whites
175g Caster Sugar
For the Topping
200ml Whipping or Double Cream (whipped)
300g Mixed Summer Fruits. ( I went for Strawberries, Raspberries and a pomegranate)
This recipe requires a little time it is best to make the pavlova the night before and let it cool in the oven.
Heat the oven to 140oC. Lay some grease proof paper on a flat oven tray.
Measure out the sugar and in a separate clean bowl begin to whisk the egg whites until soft peaks form. When you can turn the bowl upside down and the egg whites don't fall out your done! Do not over whisk or the pavlova will collapse.
Now whisk in a table spoon of sugar at a time gently until it is all mixed in.
Take a metal spoon and put some of the meringue onto the baking sheet form a circle with it being, then blob the rest around the edges to for a bowl look.
Bake for 50 mins -1hour, if it begins to colour to much too soon reduce the heat to 120oC. Leave to cool overnight in the oven. This should prevent it from cracking.
Once cooled. Whip up your cream and prepare your fruit then dollop the cream followed by the fruit on top of your meringue et voila! a completed Pavlova.