I’ve been using this pavlova recipe for the last 25 years and it’s super easy and is a perfect light summery dessert. It’s great as you can make it the day before you need it which is ideal if you are having guests round. This particular recipe has a crunchier base than some pavlova recipes but I prefer it like this.
5 egg whites
10 heaped dessert spoons caster sugar
10 heaped dessert spoons icing sugar
2 teaspoons cornflour
Put egg whites and caster sugar into bowl and whisk until stiff peaks form. Add sieved icing sugar and cornflour and fold into mixture.
Line a baking tray with greaseproof paper and spoon meringue mixture onto it using the back of a large spoon to smooth it out into whatever shape you require.
Bake at 120 degrees in middle of oven for around an hour and then remove from oven and turn upside down onto a plate or tray and leave to cool.
Whisk cream adding a teaspoon vanilla extract and couple of teaspoons of caster sugar and then stir in raspberry coulis. I also put a thin layer of coulis onto the pavlova before adding cream.
Cut up strawberries and put on top and then drizzle a little coulis over them and you’re good to go!