Overnight Pavlova

Ok, so I know it's not the best recipe to be adding to a diet diary, but hey, as I always say, it's my belief that you should treat yourself now and then in order not to go insane!!!

Anyways, here is an easy but oh-so-good dessert to do just that :P

Preheat the your Oven to 150 degrees c (300 degrees f / gas mark 2)

Separate 3 large eggs and whisk the whites in a large bowl until they form soft peaks (a good test is to hold it over your head and nothing should come out of the bowl :P). Don't over whisk though as they will collapse. Measure out 6oz (175gramms) of caster sugar. Add the sugar to the egg mix, 1oz (25g) at a time until all the sugar is in.

Place some grease proof paper on a large baking tray and spoon your mix into the centre forming a rough circle shape about 20cm in diameter. Now place it in the oven and immediately turn the temperature down to 140 degress c (275 degrees f / gas mrk 1) and cook for 1 hour.

Next turn the heat completely off, but leave the pavlova inside the oven until it is completely cold. Actually, I usually make pavlova in the evening and then leave it in the turned-off oven overnight to dry out, hence the name Overnight Pavlova.

The outcome of this method for me is in the morning I have a lovely slight gloden-brown pavlova. Now, I also find that the top of the pavlova is slightly hollow, so what I do is cut around the top and place the cut-out shell inside the pavlova, filling some of the hollow. Next I use whipping cream to fill the remainder of the hollow ensuring that the edges are also filled with cream. Others may know better methods of ensuring this hollow doesn't occur, but personally I don't mind it, as it gives an amazing spot for the cream and toppings :))

Finally, you can add your choice of topping. Some may add chocolate or sweets, others may add fresh fruits etc, while some add nothing, But either way, I hope you enjoy it as much as I do.

Here's the pavlova I made just last night.