200 gr. egg yolks
400 gr. sugar
Fill a pot with about 2cm/1inch water and bring to a boil.
Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy).
Remove bowl from heat and pour to mixer bowl.
Whisk on high for 10-15 minutes until very thick and glossy.
Preheat your oven to 80C/176F.
Line a baking pan with baking paper.
Fill a piping bag with a round tip (nozzle) with meringue.
Pipe a “plate” of the desired size (7-8cm/~3″ for single-serving pavlovas, 20cm/~8″ for a communal pavlova)
Pipe a few layers for sides, to the desired height, to create a straight bowl.
You can settle for this, and skip directly to baking, but I like to give my pavlovas a little flair:
Replace your piping tip with a flower tip, pipe droplets on the edges of the bowl (top and sides).
Place in oven and bake for approx. two hours for single-serving pavlovas, and between three and four hours for a communal pavlova.
The Pavlova is done when it lifts off of the baking sheet easily and without leaving any residue.
Fill the pavlova(s) with one of these creams (ordered by effort, easiest to hardest): Cheese cream, Vanilla cream, or Crème pâtissière.
Decorate with combination of favorite seasonal fruit, such as Nectarines, apricots, grapes, strawberries, kiwi, bananas, figs, cherries, raspberries, blackberries, etc.