Delia Smith's Pavlova

Served with sharp fruits to counteract the sweetness of the meringue, it is truly one of the greats

1. 1

   Pre-heat the oven to gas mark 2, 300F (150C).

2. 2

   Place the egg whites in a large clean bowl and have the sugar measured and ready.

3. 3

   Whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out.

4. 4

   Start to whisk in the sugar, approximately 25g (1oz) at a time, whisking after each addition until all the sugar is in.

5. 5

   Take a metal tablespoon and spoon the meringue mixture onto the prepared baking sheet, forming a circle about 20cm (8 inches) in diameter.

6. 6

   Spoon round blobs next to each other so that they join up to form a circle all around the edge.

7. 7

   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.

8. 8

   Place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 270F (140C) and leave it to cook for 1 hour.

9. 9

   Turn the heat right off, but leave the Pavlova inside the oven until it's completely cold.

10. 10

    Make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out.

11. 11

    To serve the Pavlova, lift it from the baking sheet, peel off the paper and place it on a serving dish.

12. 12

    Spread the whipped cream on top, arrange the strawberries, etc, on top of the cream and dust with a little sifted icing sugar.

13. 13

    Serve cut into wedges.