Raspberry pavlova

Preperation time: approx 5 hours
Cooking time: 1 hour
Serves: 6

Recipe Ingredients

3 large egg whites;
175g caster sugar;
about 275ml whipping cream, whipped;
350g raspberries (or any other soft fruit);
a little icing sugar.

Recipe Method

Line a lightly oiled baking sheet with baking paper. And put the oven on to gas 2 or 150c.

Whisk the egg whites in a large bowl (make sure this is grease-free) until they form soft peaks. Gradually whisk in the sugar adding about 25g at a time.

Using a metal spoon, spoon some of the mixture onto the baking sheet forming a circle of about 20cm. Now make a kind of crust by spooning blobs of mixture next to each other to form a circle around the edge.

Place in the oven and turn down the oven to gas 1 or 140c. Leave to cook for 1 hour.

Turn the oven off but leave the pavlova inside until completely cold. (I like to leave it overnight in the oven).

Put the pavlova shell onto a serving plate. Fill the hollow centre with whipped cream and top with the raspberries, and finally, dust with a little icing sugar.