Berry couli1 cup mixed berries cooked on the stove with 1 TBSP sugar until thick
Prepare a baking tray with baking paper. If you have a certain sized plate you want to serve the pavlova on, trace a circle slightly smaller than the plate on the baking paper and use this as a guide when spooning the mixture on to the tray. Pre heat the oven to 180°C.
Whisk the egg whites and salt using an electric beater or stand mixer until they form peaks. Slowly add the sugar over a couple of minutes, continuing to whisk all the time. Once all of the sugar has been added, whisk for another 8 minutes on high speed. When this time is up, the mixture will form stiff peaks and if you rub a little between your fingers you will only be able to feel the sugar granules slightly.
Add the remaining ingredients and combine.
Spoon the mixture onto the prepared baking tray. Use the spoon to make pretty swirls on the top and down the sides.
Bake at 180°C for the first 5 minutes, then turn the oven down to 130°C and bake for a further 1 hour. Once the timer goes off, turn off the oven but leave the pavlova in there until the oven has cooled completely. Then remove the pavlova.
To decorate, top with whipped cream, berry couli and summer berries or any other fruit you like.
The pavlova will keep in an airtight container at room temperature for a couple of days undecorated if you want to make it in advance and decorate it on the day.
Decorated pavlova is best served that day. You can keep it in the fridge overnight to keep the cream cool but the pavlova may start to look a little messy.