- 3 large eggs
- 6 oz (175g) caster sugar
For the topping
- 10fl oz (275 ml) double cream
- Any mixed berries, I love raspberries, strawberries and blackcurrants. Pineapple, kiwi fruit and passion fruit are also a lovely alternative.
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it’s very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
When they’re ready, raise the temperature of the oven in your wood burning stove to 150°C. Start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all around the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then let some heat out the oven and lower and lower the temperature slightly to 140°C and leave it to cook for 1 hour. Check to see that it is totally cooked through. Remember to keep an eye on the pavlova to ensure it does not burn.
I then move the Pavlova to the warming compartment under the oven until it’s completely cold. I always find it’s best to make a Pavlova in the evening and leave it overnight to dry out, and leave the fire to go out too. This isn’t necessary but it does make it lovely and sticky in the middle. You can serve immediately once cold.
To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.