I've been baking for a while now but this, believe, it or not, was my first attempt at a meringue of any kind. To my surprise, it might actually have been the simplest thing I have ever made. There's not really much to it but it looks fantastic served at any occasion. Any amateur baker could whip up something spectacular by following this super easy recipe. I decided to top the pavlova with fresh cream and summer berries which went down a treat at home. Dad, who isn't usually too keen on dessert even went back for a second piece - I think that says something!
12 Egg Whites
345g Caster Sugar
345g Icing Sugar
Berries of your choice
1) Preheat your oven to 100C and line a baking tin with greaseproof paper
2) Using your hand mixer, beat the egg whites in a clean metal bowl until they resemble clouds and stand in stiff peaks when the beater is lifted
3) Add the caster sugar slowly, one spoon at a time as you continue to mix until all is the caster sugar has been added. The recipe should be thick and glossy when done
4) Then sieve a quarter of the icing sugar into the bowl and, using a metal spoon, fold it in. Repeat this until all the icing sugar has been added.
5) Then using your spatula, spoon the majority of the mixture onto the lines tray and spread. If you like you can then use a piping bag to pipe the remaining mixture around the edges
6) Bake for 1 hour and 20 mins @ 100C and leave to cool before assembling
7) Spread the cream over the base, top with berries and serve - enjoy!!