- 8 large free-range egg whites
- 440 g caster sugar
- 1 1/2 cups raspberries
- 1 1/2 cups strawberries, halved
- 2 cups cream, whipped, for serving
- Icing sugar, for dusting
Preheat the oven to 120°C.
Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.
Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff , glossy mixture. Spoon the mixture onto the baking tray and bake on a rack in the centre of the oven for 1 hour.
Turn off the oven but leave the meringue inside to dry out for a further few hours. Crush 1 cup of the raspberries and fold into the remaining raspberries, along with the halved strawberries.
Once the pavlova is ready, top with whipped cream, the fresh berries and a liberal dusting of icing sugar. Cook’s note: Add ¼ t cream of tartar and/or 1 T cornfl our to the meringue to help stiff en the mixture.
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