For pastry cream or diplomat cream recipes, click here!
And watch Sarah create this masterpiece here!
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.