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1
For the pavlova; Preheat the oven to its lowest setting.
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2
If using an Aga, prepare the simmering oven.
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3
Use a copper bowl if you have one, or use a Nigella trick: first wipe the inside of your bowl with a lemon half.
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4
Any grease will make it hard to get the egg whites stiff.
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5
Also be careful not to get any yolk into the bowl of egg whites.
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6
I normally mix the whites in my Kitchen Aid or with an electric whisk.
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7
Whisk the egg whites in the clean bowl until they're frothy.
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8
Slowly add the sugar and continue whisking until the mixture becomes stiff and glossy, and forms peaks, but don't go too far, or it will split into weird bobbly bits.
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9
Grab a silicone sheet or piece of baking parchment and use it to line a baking tray and dollop the meringue on.
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10
Bake the meringue in the oven for about 1 1/2 hours.
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11
Once the cooking time is finished, turn off the heat and leave the meringue to cool still inside the oven with the door slightly open.
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12
In the Aga, I often just leave the meringue in the simmering oven for about 4 hours, checking regularly.
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13
When the meringue has cooled, whip the cream until it's thick and fluffy, then pile it onto the meringue.
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14
Drip salted caramel all over it and scatter with the fruit.
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15
If using passion fruit, use wrinkled ones, cut them in half and spill the luscious sour, sweet seeds across the pavlova.
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16
This is not a neat dessert.
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17
It's controlled chaos.
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18
For the salted caramel (this makes 500ml); Combine the sugar and water in a medium-sized saucepan and heat gently until the sugar has dissolved.
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19
Turn up the heat to medium and bring the mixture to the boil, without stirring but giving it an occasional swirl, until it turns a deep amber colour.
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20
This takes about 15-20 minutes.
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21
Now and then brush down the sides of the pan with a brush dipped in water to prevent crystallisation happening.
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22
Once the caramel has reached your desired shade of brown, remove from the heat and carefully whisk in the cream.
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23
When the caramel has cooled down, add salt to taste and use 150ml on the giant pavlova and the rest can be stored in a clean jar for up to a month.
