4 egg whites, at room temperature
1 cup caster sugar
2 tbs custard powder, sifted
300ml double cream
Strawberries, sliced longways
Preheat oven to 120°C / 300°F and line 2 baking trays with baking paper.
Beat the egg whites until firm peaks begin to form then gradually add the sugar, 1 tablespoon at time. Once the sugar has completely dissolved and the mixture is glossy and thick, beat in the custard powder.
Spoon small amounts of mixture onto the baking paper, around 5cm in diameter so they look a little like petite nests and ensure that each nest is separated about 5cm apart.
Reduce oven temperature to 100°C / 212°F and bake for 1 hour until crisp and dry.
Turn the oven off but leave the little pavlova nests in the oven to cool completely with the oven door still closed.
When ready to serve stack pavlova nests and top with fresh cream and strawberries.