DAY ONE

Preheat the oven to 200F (94C).

Draw the template of one large circle of 8 small circles on a piece of parchment paper, then turn the parchment upside down and place on a baking tray.

Place the egg whites into the bowl of a stand mixer with the whisk attachment. Add the cream of tartar and whisk on medium speed. Once the whites have become frothy, increase the speed to high and sprinkle in one tablespoon of sugar at a time. It is important not to rush this step, only adding the next spoon of sugar once the last has been fully incorporated into the whites.

After all the sugar has been added, the mixture will be thick and glossy with a marshmallowy texture. Add the vanilla and pinch of salt and whisk to combine.

Place four small dollops of meringue under the corners of the parchment paper and press the paper onto the baking tray, this will stop the parchment paper sliding on the tray.

Spread the meringue over the templates giving height around the edges and creating peaks.

Bake the meringue for two hours for large or 1.5 hours for small, until the meringue is dry to the touch. Once the meringue is dry, turn the oven off and leave the pavlova in the oven overnight, leaving the oven door closed.

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DAY TWO

Remove the meringue from the oven.

Whip the cream to stiff peaks then add in the confections sugar and whisk to incorporate. Spoon the cream over the centre of the pavlova shell and top with berries or toppings of choice.

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