Step 1

Egg whites - Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 1/2 cup (125 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).

Step 2

Preheat oven to 150°C / 325°F (all oven types, Note 4).

Step 3

Add sugar - In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.

Step 4

Beat 7 minutes - Continue to beat for 7 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers.

Step 5

Line tray - Dab a bit on the corner of 2 trays then cover with baking paper (parchment).

Step 6

Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice (I use Wilton 1M star tip). Pipe 14 to 16 mounds 6cm / 2.5" mounds about 4 -5 cm / 2" tall (Measure to top of pointy peak!). Use a spoon to make a "bowl" on the surface to hold cream and fruit. Pavs should end up ~3cm / 1.2" high.

Step 7

Bake 1 hr 15 min - Place both trays in the oven, immediately turn oven DOWN to 110°C/225°C (100°C fan) and bake for 1 hour 15 minutes or until just dry to touch but still a bit soft. See Note 5 for tips.

Step 8

Cool in oven - Turn oven OFF and leave to fully cool for 4 hours or overnight (I usually do this).

Step 9

Cream - Beat cream ingredients (including mascarpone, if using) in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 - 3 minutes with hand held beater).

Step 10

Decorate - Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.