4 large egg whites
200 grams caster sugar
thickened or whipping cream
your choice of fruit
Preheat oven at 150C / 300F.
Line a tray with baking paper, large enough to fit an A4 size pavlova.
Whisk egg whites on medium in a large bowl until firm peaks.
Gradually add the sugar and salt while the motor is still running.
Turn mixer up to high and whisk until white and glossy (about 7-8 minutes). Test that the sugar is incorporated by pinching some mixture between your fingers. If it’s completely smooth, it’s ready; if still granular, whisk a bit more.
Spoon the pav onto the baking tray – you can make it round for a more traditional look, rectangle is great for feeding a crowd or make mini ones (but leave about an inch in between them to allow for spreading).
Place tray in the oven and bake for an hour (check mini ones around 45mins) or until crisp and dry on the outside. Cool on the tray then transfer to serving plate.
Whip cream and spoon on top of the pavlova. Top with your choice of fruit!
*recipe based on Jamie Oliver’s ‘jamie at home’ cookbook.