Heat the oven to
150ºC / 300ºF. Dress a baking plate with baking
paper and draw a circle, 20 cm / 8" in
diameter, on the paper.
Put the egg whites
in a large, dry bowl of stainless steel or glass
- the slightest amount of fat makes it next
to impossible to beat the whites to the desired
consistency. Let the whites get room temperature
and then beat them stiff. Then you add the sugar,
little by little, and beat continuously after
each addition until the mixture is thick and
shiny and all the sugar has dissolved. Don't
beat too long or you will get a grainy mixture.
Spread out the
mixture within the drawn circle on the baking
paper and even it out properly. Scrape a little
up the edges with a knife or something, which
makes the surface decorative and also makes
the cake stick better together.
Bake for 40 minutes
or until the cake is pale and crisp. Turn off
the heat and let the pavlova cool in the oven
with the door slightly open. When cold, decorate
with cream, banana, raspberries, and blueberries.
Serve within the hour after the decoration,
then the pavlova is at its best! Enjoy!
6 - 8