Method

​1 Preheat the oven to 150°C/fan 130°C/gas mark 2.

2 Put the egg whites in a large clean bowl. It’s important to make sure there is no egg yolk. Whisk the egg whites until they form soft peaks. You should be able to turn the bowl upside down without them sliding out. Then whisk in the sugar gradually a bit at a time.

3 Place a piece of baking parchment paper on top of a baking tray. Spoon the mixture into the centre forming a circle of about 20 cm in diameter. Make a dip in the centre (ready for the fruit and cream when cooked).

4 To achieve swirls - go around the edge of the meringue, using a cork screw making a spiral movement at regular intervals.

5 Place the pavlova into your oven and immediately turn down it down to 140°C/fan 120°C/gas mark 1. Bake for 1 hour and then turn the oven off to leave the pavlova in the oven to dry out completely. Ideally it should be left overnight. Just before serving, whip up the cream and place in the dip in the centre, finally scatter the fruit on top.