4 egg whites
1 cup (220g) caster superfine sugar
500ml thickened cream (full fat as light cream won’t whip)
2 cups of mixed fresh berries (blueberries, strawberries or raspberries)
Berries can be substituted with passionfruit and mango
The pavlova base can be made a day in advance.
Preheat oven to 120°C. Line a tray with baking paper and draw a 20cm circle on it.
Beat egg whites in a bowl with an electric mixer or stand mixer until soft peaks form. Gradually add caster sugar 1 tablespoon at a time, continuously beating until each spoonful is fully dissolved. Beat until mixture has expanded and is thick and glossy.
Spoon large scoops of pavlova onto circle template, create a base layer and spoon the rest on top. Use the back of a knife to create a side edge by running it around the side of the pav. Alternatively if you like a crunchy pavlova, spread mixture over 2, 20cm circles, you will lose the classic foamy pav centre but end up with more crunch.
Bake for 1 hour and 15 minutes or until dry to the touch. Turn oven off, leave pavlova to cool in oven. If the oven door remains closed the pav can be stored here overnight.
On the day of serving:
Use electric beaters to beat cream in a bowl until stiff peaks form.
Pile gently onto the top of the pavlova and top with berries, peacharine and flowers.
If you made 2 flatter pavs, sandwich them together with 1/3 of the cream and 1/3 of the berries, use the remainder of each on the top.
For more of Annabel’s recipes: