Strawberry Pavlova

I've got a quick, easy recipe for a Strawberry Pavlova that's impossible to mess up (well, not literally, but you get what I mean) and will make you look like a very accomplished baker. If you don't like strawberries than you can use any fruit you like or, if you're feeling particularly indulgent, something like profiteroles!

Ingredients
3 Egg whites (you could use the yolks for scrambled eggs in another recipe if you dislike throwing food out)
175g Sugar
150ml Double or Whipping cream
400g Strawberries

Oven Temp: 160 degrees celsius

NOTE: For ease, an electric whisk is ideal for this recipe!

Method

NOTE: When making meringue the method is very important, if you get it wrong your meringue may come out with big sugar crystals or be one mushy mess all over your oven tray.

1) Whisk the egg whites until frothy, then (while still whisking) add the sugar slowly. You'll see the mixture become pure white.

2) Continue whisking until the mixture forms stiff, white peaks (i.e. peaks that stay up by themselves) when you take the whisk out (turn it off first!)

3) On a piece of greasproof paper, draw around a cake tin with a pen or pencil and then turn the paper over. You'll use this outline for the boundary of the meringue and you flip the paper over so that the meringue doesn't absorb any of the colour from the pen or pencil.

4) Using a butter knife, palette knife, spoon, spatula, whatever you please, form or mould the merginue however you please. If you've whisked it right, it should be very agreeable to moulding to the point where you can make a bowl.

5) Bake for around 40 minutes, but when the time is up don't take the meringue out of the oven. Turn the oven off and open the door just a crack. The meringue is very delicate and a sudden temperature change can cause cracks.

6) Once the meringue is cool, whisk your cream in a bowl until it is thick and whipped.

7) Cut your strawberries up in chunks or slices, however you prefer.

8) Spoon the cream onto the meringue and place the strawberries on top. Your pavlova is ready to serve.

This recipe is very satisfying to eat and is extremely customisable to your likes. Any fruit you like can be used, you can layer the cream/fruit however you wish and the meringue can be moulded however you like as well.
When I made this recipe a second time I shaped my meringue into a bowl with high sides and had 3 layers of strawberries and cream through it.
So don't feel you have to rigidly stick to the presentation I've descriped above!