Step 1

Separate the egg whites from the egg yolk (you can use the egg yolks for this Caramel Ice Cream). Preheat the oven to 275ºF/140°C.

Step 2

To make the meringue beat the egg whites at a medium speed in a stand mixer (speed 4-5), or the lower speed setting with a hand mixer. Do this until the eggs reach soft peak stage and then it's time to add in the sugar.

Step 3

Add the sugar 1 tablespoon at a time, leaving 20-30 seconds between each spoonful to allow it to almost fully dissolve. This can take 10-15 minutes - just make sure to keep the speed consistent. It's done when stiff peaks form, with the mixture looking thick and glossy, and the sugar fully dissolved (usually 10-12 minutes).*

Step 4

Lastly, add the vinegar to the mixer and give a final 30 seconds or so of mixing - be careful not to overwhip. You could also carefully fold this into the mixture, careful not to knock out too much air.**

Step 5

Depending on how thick you want the meringue cake layers to be, prepare two or three baking sheets with parchment paper. For consistent sizing on the layers, use a plate to trace the shape on the underside of the parchment paper.

Step 6

Divide the mixture between the different baking sheets, spooning the meringue into the center of the circle, and then using a spatula to spread it evenly around the circle.

Step 7

You'll need to bake them in the oven till crisp on the outside, no longer sticking to the parchment paper, and with no shine. You've gone too far if the meringue becomes browned. Depending on how thick you made your layers, and your oven, this can take between 70-120 minutes. If I'm making three layers then It usually takes me around 70 minutes, for two layers it's closer to 90 minutes.

Step 8

It's best not to open the oven and cause any sudden changes in temperature to the meringue. However, if you have to check- then quickly open the oven and just see if you can lift the Pavlova from the baking sheet without it sticking. If not, then it needs slightly longer.

Step 9

Once ready, turn off the oven and leave to cool completely in the oven (for at least two hours). This will help to further stabilize the meringues, stopping them from cracking.

Step 10

Just before serving, whip all the coconut cream ingredients together.

Step 11

Stack the Pavlova cake layers each with some coconut cream, optional strawberry sauce, and mixed berries. Read the notes below for more flavor and serving options.

Step 12

You can make the Pavlova/meringue pieces up to two days in advance and keep in an airtight container at room temperature (or in the fridge). Any longer and it will start to go mushy/soggy, due to the soft center. I wouldn't recommend freezing the Pavlova either, as it will be much softer, with clear textural change when thawing.