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Pastry cream, whipped topping, or Diplomat cream (optional)
200 grams (6 and 3/4 ounces) egg whites (whites from about 7 extra-large eggs)
Fresh fruit of choice to garnish
400 grams (14 ounces) sugar
Mix egg whites and sugar together until combined.
Place over a low flame or double boiler. Mix consistently until the mixture reaches 124 degrees Fahrenheit (62 degrees Celsius).
Pour into the bowl of a mixer, and beat using the whisk attachment until you reach stiff peaks and until the bowl of the mixer is no longer warm to the touch.
Using a piping bag, pipe either small meringues or a large flat spiral to create a pavlova.
Bake at 185 degrees Fahrenheit (85 degrees Celsius) for two and a half to three hours.
Once meringue is cooled, pipe whipped topping and Diplomat Cream over the top to decorate.
Top with fruits of choice and small meringues.
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Re: baking time How do you know when the pavlova is finished baking?
When it is crunchy on the outside but still white.