Pavlova

From Delia Smith’s Complete Cookery Course

eggsIngredients:

3 large fresh egg whites
6 oz (175 g) caster sugar

FOR THE TOPPING:
10 fl oz (275 ml) whipping or double cream, whipped
12 oz (350 g) prepared mixed soft fruits, such as raspberries, strawberries and redcurrants
a little icing sugar

Method

  • Pre-heat the oven to gas mark 2, 300°F (150°C)
  • Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).
  • When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.
  • Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour.
  • Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out. It's my belief that the secret of successful meringues of any sort is to let them dry out completely, which is what this method does perfectly. To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.

 

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