Pavlova

Ingredients

For Smaller Pavlova (Double for my larger one)

3 Large Fresh Egg Whites

6 oz Caster Sugar (Berry Sugar)

1 cup Whipping Cream

1 cup Full Fat Yoghurt

Berries

Directions

Preheat the oven to 300F. Line a baking sheet with greaseproof paper and grease lightly with oil/butter/margarine.

Place the egg whites in a clean bowl and whisk until soft peaks form. When you can flip the bowl upside down, and the whites don't "fall out" then they're ready. Start to whisk in the sugar, a very little at a time until all the sugar is combined. By now the peaks will have become stiffer- when you tip the mixer upright, they should stand up.

Spoon the meringue mixture onto the baking sheet forming a circle with a little dip in the middle.

To make the meringue look decorative, you can take a skewer or fork and create swirls and peaks around the edge.

Place the baking sheet in the oven and immediately turn it down to 270F and leave to cook for an hour. After an hour turn the oven of but keep the meringue inside until the oven has completely cooled. This is to allow the meringue to completely dry out and can take from 2 hours.

When the meringue is ready, gently peel it off the baking paper and put it onto the serving dish. In a bowl whip up the cream and add the Yoghurt.

Spoon the mixture onto the pav(s) and dump the berries on however way you wish.

Notes

For making in the Aga:

I've been putting the pavs in the bottom right oven turned on and keeping an eye on them for about 1.5 hours.

If I can, I leave them in a cooler oven on "standbye" over night to dry out.

I find them trickier to make on Bowen...I guess at sea level?... they often can be gooey... still tastes but gooey. It's dryer in Whistler.