Raspberry Pavlova

This is a delicious dessert and very popular at my dinner parties.  When served with sharp fruits, they help to counteract the sweetness of the meringue.  Simply delicious!
Preparation time 15 minutes
Cooking time 1 hour
  • 3 large eggs
  • 6 oz (175g} castor sugar
  • 10fl oz (275ml), whipped cream
  • 12oz (350g) raspberries
  • A little icing sugar
Pre-heat oven to gas mark 3, (300F 150C)
Lightly oil a baking tray and line it with greaseproof paper.  Place the egg whites in a large clean bowl and have the sugar measured and ready.  Whisk the egg whites until they form soft peaks so you can turn the bowl upside down without the mixture sliding out.  When ready start to mix in the sugar 1oz (25g) at a time, whisking after each addition until all the sugar is in.  Using a metal tablespoon, spoon the meringue onto the prepared baking tray, forming a circle about 8inches (20cm) in diameter.  Then spoon round blobs next to each other so that they join up to form a circle all around the edge,  using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks.
Place the baking tray in the oven, then turn the oven down to gas mark 1 (275F 140C) and leave to cook for 1 hour.  Then turn the heat off, leave  the pavlova in the oven until it is cold, this enables the pavlova to dry out completely,  then place on a serving dish.  To serve, remove the greaseproof paper, spread the whipped cream on top of the pavlova, arrange the raspberries on top of the cream and sprinkle with a little icing sugar.  Serve cut into wedges.  Other fruit can be used.