6 Egg Whites
350g Caster Sugar
Tub of Double Cream
Selection of fruit for the topping
To Make:
Preheat your oven to 140°C and line a baking tray with grease proof paper. Place all 6 egg whites into a mixing bowl and whisk until the egg whites are fluffy and stiff peaks forms. Gradually add the sugar continuing to mix using the electric whisk. Keep whisking for roughly 5-10 minutes until the mixture is glossy and stiff. Spoon the mixture onto the baking tray and bake for 1 hour.
After baking the pavlova for 1 hour turn off you oven and allow the pavlova to cool on the bottom shelf of the oven.
When the pavlova base is cool, whip the double cream and spread in the middle of the meringue base. Cut fruit for the topping and decorate how you'd like.
Enjoy!
