PAVLOVA

This melt-in-the-mouth pavlova has a soft, marshmellowy centre and a thin, crisp and fragile outer shell. Serve it with a generous amount of whipped cream and fruit of your choice.

Start this recipe at least 4 1/2 hours, and up to one day before serving time. Measure out the cream of tartar and caster sugar before you start beating the egg whites so you don't have to stop beating to do this. For more information on separating the eggs, see the tips below.

4 large egg whites, at room temperature
3/4 teaspoon cream of tarar
200g caster sugar

Topping
400ml thickened cream, whipped
Fruit of your choice


Preheat oven to 200 degrees celsius (180 degrees celsius fan-forced).

Separating eggs
It is easier to separate eggs when they are cold. We separate eggs straight from the refrigerator then leave the whites to come to room temperature.

Ensure that no egg yolk gets into the egg white. If some egg yolk does get into the white, don't attempt to scoop it out: use the egg for another purpose. The presence of even a tiny amount of yolk can prevent the egg whites from whipping properly.

Crack an egg over a small bowl to collect the white, and then transfer the white into the mixing bowl before repeating with the next egg. This way, if you accidentally break a yolk, or if one of the eggs is bad, you won't spoil more than one egg white.

If you don't have an egg separator, you can use your hand. Use your fingers to catch the yolk while the white passes between your fingers into the bowl below.

To make the pavlova, you'll need a electric beater or mixer with a large bowl. Ensure that the beaters as oil can prevent the egg whites from whipping properly.

Beat the egg whites on a high speed with the cream of tartar for about 3 minutes or until you the mixture forms soft peaks. Sprinkle in one tablespoon of the sugar to the egg whites every 30 seconds. Once all of the sugar has been added continue to beat for a few minutes the mixture should be very think and glossy.

Pile the mixture onto your baking tray lined with non stick baking paper and form to a cake like shape (you can draw a 20cm diameter circle with a pencil  on your paper as a guide if you like)

Place the pavlova in the middle of the preheated oven and them immediately reduce the temperature to 100 degrees celcius and bake for one hour and 20mins . The pavlova will probably crack and sink during baking.

When the Pavlova has finished baking, turn the oven off but leave the pavlova in the oven. prop the oven door a couple of centimetres with a wooden spoon and let cool in the oven for 2 hours.

Remove the pavlova from the oven and allow this to cool at room temperature.

When ready to serve, remove baking paper place on a serving plate top with whipped cream and fruit and serve immediately