Gooey meringue, whipped cream, fresh fruit … mmmmm! Having tried a few different pavlova recipes over the years, this one by Delia is the simplest and (so far) seems the most foolproof. There’s no cornflour and vinegar, which are in many recipes and no trying to judge if it’s ready. Put it in the oven and leave overnight (turning the heat off after an hour) and voilà! Here goes:
3 large fresh egg whites
175g caster sugar
300ml double cream, whipped
400g soft fruits. I like strawberries, raspberries & blueberries but use whatever you fancy!
Pre-heat the oven to 150˚C/300˚F/ gas 2. Line a baking tray with non-stick baking paper.
Place the egg whites in a large clean bowl and have the sugar measured and ready. Whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (but don’t over-beat the eggs or they will start to collapse).
Whisk in the sugar, approximately 25g at a time, whisking after each addition until all the sugar is in.
Spoon the meringue mixture onto the prepared baking sheet, forming a circle with a slight dip in the middle.
Place the baking sheet in the oven, then immediately turn the heat down to 140˚C/270˚F/ gas 1 and leave it to cook for one hour. Then turn the heat off, but leave the pavlova inside the oven until it’s completely cold. I always make this in the evening and leave it in the oven overnight.
Lift the pavlova from the baking sheet, peel off the paper and place it on a serving dish. Just before serving, spread the whipped cream on top, arrange the fruit on top and dust with a little sifted icing sugar (says Delia, but I sometimes put a little grated chocolate on top). And enjoy!