For the meringue:
- 3 large fresh egg whites
- 175gcaster sugar
- Mixed berries of your choice
- Cream, for whipping
- You will need an electric whisk, a skewer and a medium baking sheet lined with baking parchment.
Preheat the oven to 150C. For the meringue, place the egg whites in a large clean bowl and whisk them until they form stiff peaks (it’s very important to whisk slowly at first and not to over-whisk the egg whites because, if you do, they will start to collapse).
Now slowly whisk in the 175g sugar, about 1 tablespoon at a time, whisking well after each addition until all the sugar is in. Then take a metal tablespoon and spoon about one third of the meringue mixture onto the prepared baking sheet, forming a circle about 20cm in diameter.
Then, spoon round blobs next to each other so that they join up to form a collar around the edge. Using the tip of a skewer, make swirls in the meringue. Place in the oven, then immediately turn down the heat to 140C, and leave it for 1 hour. Turn the heat off, leaving the pavlova inside the oven until cold. Top with whipped cream and mixed berries.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Diane Heierli • Photography C&D Heierli