THE PERFECT PAVLOVA

1 quantity no-fail meringue mixture (recipe above)

1 1⁄2cups (375 mL) whipping cream, whipped

Raspberries, passion fruit pulp and sliced peaches, to serve

1. Preheat oven to 300°F (150°C). Using a pencil, draw a 20-cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray (see note). Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 250°F (120°C) and bake for 1 hour. Allow to cool completely in the closed oven (see note).

2. Place the pavlova on a cake stand or plate and top with the whipped cream, raspberries, passion fruit and peach to serve.

Notes: Turn the baking paper so it’s pencil-side down on the tray so no marks will transfer onto the meringue.

Allow the meringue to cool gradually in the oven with the door closed, preferably overnight. Serves: 8-10