- 3 large eggs
- Double cream
- 175g Caster sugar
-Strawberries (Or any summer fruit of your choice).
-Preheat your oven to 150°C
Separate 3 egg white into a large mixing bowl and begin to whisk. I would advise to use an electric whisk for a better result, faster.
Once the egg whites become thicker start to add the caster sugar small amounts at a time while still whisking.
When the egg whites have been whisked you should be able to lift the bowl above your head without the meringue moving from the bowl (be patient with this it takes time for the eggs to stiffen). One you are happy that the mixture is stiff enough you can begin to spoon it onto your baking tray, as you can see from the picture above I always use a sheet of baking paper on the tray so the meringue doesn't stick and is easier to peel off. I like to apply the mixture in round blobs in a circular shape so it almost looks like a flower i then fill in the middle section with more meringue.
To create the pretty swirly effect on the outer sections use a straw or skewer and just swirl it in the meringue and pull it up to get the peak at the top.
Put your meringue into the middle of the oven and cook for 1 hour.
You will notice that when you take your meringue out of the oven it will be cracked and if you tap and it sounds hollow and doesn't break then it should be done. I usually leave it out to cool for about an hour.
Once you're sure your meringue is cool you can begin making the cream filling, just simply pour out your tub of cream (or however much you think you will need its up to you, bare in mind once whisked it expands & gets thicker) and whisk until thick and apply it to your now cooled meringue.
You can now begin to add your strawberries, I cut them into halves or quarters depending on the size and arrange them in a circular shape all over the top of the pavlova.
You're done, Enjoy! :)