Preparation time: 30 minutes
Cooking time: 2 hours
-200ml (1/3 pint) Two Chicks free-range liquid egg white
-250g (9oz) caster sugar
-200ml (1/3 pint) double cream
-1 small ripe mango, peeled, pitted and sliced
-½ ripe papaya, peeled, deseeded and sliced
-1 kiwi fruit, peeled and chopped
-100g (4oz) strawberries, halved
1 Preheat the oven to 140°C, fan oven 120°C, Gas Mark 1. Line a baking sheet with non-stick baking parchment and draw a 25cm (10 inch) circle on it.
2 In a large grease-free bowl and using a hand-held electric whisk, whip the two chicks egg white until it holds its shape. Gradually add the sugar, whisking well until stiff and glossy.
3 Spread the meringue in an even layer over the marked out circle.
4 Bake in the oven for 2-3 hours. The meringue is dried out rather than cooked at this low temperature. Cool completely.
5 Whip the cream until it holds its shape. Spread on top of the meringue. Arrange the mango, papaya, kiwi and strawberries on top. Serve.
Alter the fruits as you wish, according to preference and seasonality. A mixture of fresh summer berries tastes wonderful too.
Two chicks free-range liquid egg white is perfect for making meringues and pavlovas as you’ll not be wasting egg yolks.