Pavlova

Method

1. Preheat oven to 120°C.
2. Line a large baking tray with baking paper.
3. Beat the egg whites and salt in a clean, stainless steel or glass bowl with an electric mixer until soft peaks form. (The bowl must be perfectly clean and dry or the whites won’t reach full volume.)
4. Gradually add the castor sugar, a tablespoon at a time, while whisking continuously, until all of the castor sugar has been absorbed and the meringue is thick and glossy.
5. Spoon the meringue mix onto the prepared baking tray and shape into a 20 cm diameter round disc, using a spatula. (Make the edges slightly higher to from a bowl shape for your filling.)
6. Bake for 1 ¹/₂ hours, or until the pavlova is dry to the touch.
7. Switch off the oven and leave the door ajar (use a wooden spoon to wedge it open a crack.). Allow the pavlova to cool down completely before removing it from the oven. Just before serving, top the pavlova with whipped cream and the mixed fresh berries.
8. Serve immediately.

TIPS:

• Use a few dabs of the egg white mix on the underside of the baking paper in the corners to help it stick and stay down on the baking tray.
• You can make the pavlova a day or two in advance.
• Make a chocolaty version by drizzling the cooled pavlova with melted chocolate and then decorating it with chocolate balls and shavings of dark chocolate.