Recipe Time! 
Ingredients - 3 of your most freshest egg whites and 6oz, (175g or 3/4 of a cup) of caster sugar.
Fruit is of your choosing but today I'm going to have 12oz (350g or 1 1/2 cups) of strawberries and raspberries and don't forget the 10 floz (275ml or another 1 1/2 cups) of double or whipping cream!
Heat your oven to gas mark 2 or 150c to start with and off we go.
Make sure you a lined, greased (or oiled) bakeing sheet or one of those silicone sheets. I shall be buying one after watching a very funny snippet of QVC (where do they get those presenters?) I oftern wonder what they have to do for their interviews? I can imagine it now....."Mr X can you talk complete bull about this cardbaord box for 45 minutes?" It's amazing how if I watch those shows they have me believing that they and their, brothers and sisters and great aunt Dot all have the item and it's AMAZING and has transformed their lives and I must have it!
A silicone sheet is one of the very few genuine good ideas which should stay and not be returned the following day.
So where were we?
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down. I shall be doing this with the kids and the 'tipping the whites over dad's head' always causes great frivolity in our house. It is important not to overwhist though because, if you do, they will start to collapse.
When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in.
Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks.
Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour. (For important information about cooking at gas mark 1, Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold.
To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish. Then just before serving, spread the whipped cream on top, arrange the fruit on top of the cream and dust with a little sifted icing sugar. Serve cut into wedges.
Got to go and cook mine now as Dame Delia recommends you cook it the night before and I do not have a night ARRGGHH!
Happy cooking.
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