Pavlova

4 large egg whites (use eggs at room temperature)
10 ozs sugar
fresh soft fruit, eg raspberries, strawberries are best
fresh whipping cream
mint leaves for decoration

Separate the yolks from the whites and whip the whites until stiff.
Add 5 ozs of the sugar and whip again using an electric mixer or whisk, until the mixture is firm and shiny. (A tip from my aunt - "when you think you've whipped enough, whip for another 3 minutes"!

Now add the other 5 ozs sugar and fold in carefully.

Grease a baking sheet and place 2 pieces of greaseproof paper on it.
Sprinkle with a little water and pile the meringue mixture on.
Bake in the oven for one and a half hours.

Preheat over to 150 degrees C and, when you put the pavlova in, turn it down to 100 degrees C and bake for one and a half hours.

When cool, turn upside down and decorate with cream and fruit as you like.