Pavlova oh pavlova...

I have a sweet tooth, but this was a bit tooooooooo much for me! (But it was divine!)

One of our assignments for photo club is food photography, what a good excuse to try out a new recipe every now and then!

I got the recipe in one of the Taste magazines of 2010. NEVER cooked/baked out of it until yesterday morning. According to them it serves 6, but I'd rather half the recipe if it's only 6 people eating from it.


Well, here goes:

Preparation time: 20 min
Banking: 1 hour, plus 3 hours setting time

Ingredients:

• 8 large (free range) eggs
• 440g caster suger
• 1 1/2 cups strawberries
• 1 1/2 cups raspberries
• 2 cups of cream, whipped, for serving

Method:

• Preheat the oven to 120 degrees Celsius.
• Line a baking tray with greaseproof paper of a silicon mat.
• Place egg whites in a large mixing bowl (or if you have a Kenwood mixer or the likes...). Use a low speed setting while whisking eggs until foamy.
• Increase the speed and beat until stiff peaks from. Add caster sugar a little at a time until you have a stiff, glossy mixture.
• Spoon mixture onto the baking tray and bake on a rack in the centre of the oven for 1 hour.
• Turn off the oven but leave the meringue inside to dry out for a furtehr few hours.
• Crush 1 cup of the raspberries and fol into the remaining raspberries, along with the halved strawberries. 
• Once the pavlova is ready, top with whipped cream, fresh berries and a liberal dusting of icing sugar.

Hope you enjoy trying out this recipe!!