I know that it is promising a lot saying that this is the best Pavlova, but it is. Just ask my colleagues who demolished this earlier in the week. And praised it. A lot.

The recipe is my mother’s and it always goes down a treat. It requires quite a lot of beating so use an electric whisk or a standing mixer. It only needs baking for 16 minutes and then to cool leaving a crispy outside and gooey middle that you then fill with whipped cream and berries just before serving.

It is a real showstopper and looks impressive because of its size. But don’t let this fool you, it disappears quickly. Even though the recipe says serves twelve, it doesn’t. More like six or seven.

Pavlova roll, serves 12 although count about 6-7

7 egg whites

500 ml caster sugar

plain flour for dusting

Filling:

500 ml whipping cream (or double cream)

500 g fresh berries, I used strawberries, washed and hulled

Pre-heat oven to 175C. Beat the whites until stiff foam. Add the sugar (all at once) and beat for another 10 minutes until very firm peaks. Line the largest baking tray you can find (that fits your oven) with parchment paper. Dust with flour and spread out the meringue evenly onto it with a spatula. Bake in the middle of the oven for exactly 16 minutes. Remove from oven and leave to cool in a dry place.

To assemle, cover the meringue with a parmchment paper and flip it over. Beat the cream and spread it onto the meringue in an even layer. Add the fruit. Carefully roll the meringue from the longer side into a roll, using the parchment paper to steady it. Place on a serving tray and serve immediately.