Directions

• Pre-heat the oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
• Line a baking tray with baking parchment and mark a rectangle approximately 7 inches x 11 inches on it.
• Whisk the egg whites until stiff.
• Add the sugar gradually, one tablespoon at a time, whisking well between each addition.
• When all the sugar has been added continue whisking for a few minutes. Then rub a little of the meringue between your fingers – if it feels gritty the sugar hasn’t completely dissolved so continue whisking and testing until it feels smooth.
• Spread a layer of meringue over your marked rectangle and then put spoonfuls all around the edge.
• Smooth out the meringue until you have a rectangular shape with a hollowed out centre and outer walls.
• Cook in the pre-heated oven for 1 hour, then turn the oven off and leave the pavlova in the oven until cold.
• Whip the cream with the icing sugar until stiff.
• Remove the pavlova from the baking parchment onto a serving plate.
• Use the rectangle you marked on the baking parchment to plan out your Union Jack.
• Halve some of the strawberries and use them to make the red crosses on the flag. The central cross is thicker so use 2 strawberry halves for the width. The diagonal crosses need only one strawberry width. Fill in the blue part of the flag with blueberries.
• Now slice up the remaining strawberries.
• Put a layer of whipped cream into the pavlova and top with the sliced strawberries and remaining blueberries.
• Cover the fruit with another layer of whipped cream, spreading it completely over the top edges of the pavlova.
• Now transfer the fruit arranged on the baking parchment and arrange your Union Jack on top of the cream – the cream becoming the white portion of the flag.
• Chill for at least half an hour before serving.
• Store any leftovers in the fridge for up to 3 days.