This Christmas Pavlova is incredibly good. A pudding that looks as good as it tastes too. This is a stunning addition to any table, Christmas or not.
Preheat your oven to 150 C/fan 130 C- 300 F-Gas Mark 2. Seperate your egg whites carefully, see tips.
Whip up the egg whites in a free standing mixer or mixing bowl and electric whisk. Whisk until frothy and quite stiff.
Add the sugar by the tablespoon. It is quite a pain but necessary. Whip until the meringue is very stiff and glossy. About five minutes.
Using a bowl on a lined, (I use bake o glide but baking paper is easier to remove), baking tray pile the meringue around the bowl in a circle. Then carefully remove the bowl.
Your fingers will get covered in meringue but sculpt the meringue back afterwards. Flatten the top of the pavlova a little to form a wide enough platform for the berries and cream.
Bake in the oven for an hour and fifteen minutes. Remove and leave to cool gently. If poss leave it in the oven after you have switched it off and let it cool there.
Carefully pile on the cream, followed by the berries. If you are serving later in the day, leave the berries off until then or they may bleed like a drunken women's lipstick (mine) into the cream.
Apply Most Of It To Face
All nutritional information is only a guideline and approximate.