I am originally from Australia and I thought pavlova was too until I learnt that New Zealanders claim it as their invention. I don’t really care where the recipe comes from, I just know it’s one of my absolute favourite summer desserts.

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  • 8 large egg whites*
  •  salt
  • 1¾ cups superfine sugar
  • 1lb seasonal berries (such as strawberries, raspberries, etc)
  • 500ml whipping cream

Preheat oven 225F. Line two oven trays with parchment paper. Whisk egg whites and a pinch of salt in a mixer until they form stiff peaks. With the mixer still running, gradually add sugar and then turn to the highest setting. Continue to mix until mixture is stiff and glossy, about 8 minutes. Divide the mixture between the two trays and spread each one out into a circle, about 9-inches in diameter. Use the back of a spoon to spread and shape into whatever form you like. Keep in mind, pavlova will hold that shape even after it is baked. Bake for 1¼  hours, or until firm, then turn oven off and leave the pavlovas in until oven has cooled.

While the pavlovas are baking you can whip the cream and prepare the fruit. When ready to assemble, place one pavlova on a serving dish and cover with berries. Then sandwich the berries with the other pavlova and top with whipped cream and more berries.

Serves 12

*Be careful not to get any yolk in the egg whites. If you do, the whites won’t stiffen.

 

 

 

 

 

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