Kiwi-berry pavlova

Hailing from Australia and New Zealand, this meringue-based dessert is crispy on the outside but pillowy soft on the inside and filled with a marmalade mixture and beautiful fruit. This texture of the meringue is created by beating the egg whites until soft peaks form, and then adding in the sugar; this gives it an airy texture. Before you start, make sure your bowl and the beaters are clean and free from any fat or grease. If the mixing equipment isn’t very clean, the egg whites won’t whip up properly. To test for doneness, the pavlova will look pale and dry, but when tested with a wooden pick, it should come out with a sticky consistency clinging.