Whisk the egg whites in a large clean bowl until doubled in size then slowly add the sugar and keep whisking until all is combined. Rub a sample between your finger tips to make sure the sugar has dissolved. If you can still feel the granules then continue whisking.
Using a spatula, spoon the meringue onto a lined baking tray. Make it as high as you can then create a dip in the middle to take the whipped cream and fruits.
Bake in the oven at 120 (Fan) degrees centigrade for about two hours. Turn off the heat and leave in the oven to completely dry out. Sometimes it helps to slightly crack open the door to reduce the condensation.
Just before serving, whisk the double cream to a loose thick consistency and spoon into the middle of the meringue.
Scatter the fruits over the top, keeping 6 raspberries to one side for the sauce.
In a small saucepan, heat a tablespoon of water and the 6 raspberries. Mash the fruits down and bring to the boil. Strain to remove the pips and leave the sauce to cool. When ready to serve, simply pour the sauce over the top of the meringue pavlova.
Serve and sprinkle with icing sugar.
Learn how to make pastry with this masterclass video…