People are often afraid of making meringue. I find it a super dessert to make in advance. A good friend of mine, Emily, had told me about a Rachel Allen recipe that basically just flung everything together and whisked the bejasus out of it. And I often make meringue the “meringue girls” way too. But this recipe is specifically for pavlova. And works every time.
The secret is to put everything in the bowl, with some hot water, I think the hot water is almost the equivalent to making meringue the Italian way. Then it’s whipped on high for 5 minutes until the sugar is dissolved and the egg whites are holding their shape.
I simply spread this onto a large, lined baking tray and spread into some sort of shape. If I’m making a large one I’ll make it square as it’s easier to portion, but this was just the usual family dinner, so I made a circle (ish)
The other secret is the oven setting. Although Rachel says you can use a fan oven, this recipe works best I feel when using the conventional one, as she suggests. You simply heat the oven, on conventional, to 2000C, then simply switch it off when you put the tray into the oven to bake. This means that you can make it last thing at night and simply walk away. Mind you, be careful not to come down in the morning to turn the oven on again before taking the masterpiece out!
The last thing to add is the topping. Rachel suggests Mango and crystallised ginger. I don’t always have a ripe mango to hand- who does?- so I go with a mixture of what fruit I have in the fridge. And as this was a special dessert, I melted some chocolate to spoon over the assembled dish.