By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

THE pavlova is a nostalgic and classic dessert from the 1970s – the prawn cocktail and Bay City Rollers years!

Did you know the pavlova is named after the famed Russian ballerina Anna Pavlova? Admired all over the world, she visited New Zealand in 1926, where she was a superstar. A chef who worked in a Wellington hotel created the billowy dessert in honour of her, claiming inspiration from her tutu.

For many years there has been 'discussion' between two sides who have frequently locked horns and squabbled over who invented the beloved pavlova, but the last round of research came firmly down on the side of New Zealand.

Meringues have a reputation of being difficult to master, but actually, as long as you follow a few cast-iron rules, they're a doddle to make.

My advice is clean equipment and ensure you have good eggs at room temperature before you start, as they create more volume.

Caster sugar is finer and easy to dissolve and is the best option for most meringue recipes, but a little soft brown sugar can be used as a substitute for a caramelised flavour.

Cornflour and wine vinegar can also be added to the recipe to make the base more chewy and marshmallow like, but keep it simple.

A word of meringue wisdom – unless you want sore biceps and a good workout, use an electric whisk for that all-important stiff peak and glossy sheen. It will save you from a painful ordeal.

Don't worry if your pavlova is broken or cracked when it comes out of the oven as meringues are very forgiving. It's easy to cover a crack with a topping and for your dessert to still look and taste sensational, and of course if you're not happy with the end result you can still make an Eton mess!

Anna Pavlova had real style and class, just like her amazing dessert. She is most recognised for her creation of the role of the Dying Swan – this dessert is no lame duck, get whisking!

RECIPE

STRAWBERRY PAVLOVA

Serves 8

Ingredients:

4 large egg whites

220g/8oz caster sugar

Red food colouring, optional

400g/14oz fresh strawberries

350ml/12oz double cream

Icing sugar to dust

Method:

1. Preheat the oven to 140C/120C fan/Gas Mark 1, place the egg whites into a large clean mixing bowl and whisk the egg whites with half of the sugar until stiff peak; don’t over-whisk them as they will collapse.

2. Whisk in the remaining sugar about a tablespoon at a time, whisking after each addition until all the sugar is used up.

3. A few drops of food colouring can be added at this stage, partly stirring in for a marble effect.

4. With a metal tablespoon, spoon onto a prepared large baking tray lined with parchment paper, forming a 22cm/9’’ diameter circle with swirl effects.

5. Place the baking tray onto the middle shelf of the oven and bake for a good hour till the meringue feels firm on top. Do not open the oven door for the first hour.

6. Turn the oven off and leave your pavlova inside the oven to dry out until it is completely cold. Serve with whisked cream and strawberries.