First, preheat your oven to 120°C (250°F). Line a baking tray with parchment paper, creating a circle about 20cm in diameter as a guide. This will be the shape of your pavlova.
In a large mixing bowl, use a stand mixer or hand mixer to whisk the egg whites until they form stiff peaks. This might take around 8-10 minutes. Don’t rush! Your arm will thank you later.
Gradually add the superfine sugar to the egg whites, about a tablespoon at a time. Continue whisking until the mixture is glossy and the sugar has dissolved. If you rub a little between your fingers, it should feel smooth.
Gently fold in a teaspoon of vanilla extract. This step adds depth to your meringue, making it even more exciting.
Spoon the meringue mixture onto the parchment-lined baking tray, using the circle as a guide. Create a shallow well in the middle, making space for the toppings.
Place the baking tray in the preheated oven and bake for about 90 minutes. The meringue should feel dry to the touch but remain soft on the inside.
After baking, turn the oven off and let the pavlova cool in the oven with the door slightly ajar. This prevents cracking and keeps that beloved marshmallow texture intact.
Once the pavlova is cool, whip together the double cream and natural yogurt with the superfine sugar until soft peaks form. Spread this mixture generously on top of the cooled pavlova.
Arrange your fresh berries (or whatever fruits you prefer) on top. Drizzle honey over the fruits for that extra touch of sweetness if desired.
Finish with a sprinkle of fresh mint leaves if you’re feeling fancy. Slice up and serve, watching everyone’s faces light up.
