for the pavlova
preheat your oven to 140°celcius, bottom and lower heat, no air convection, it will dry out your pavlova too much
whisk the egg whites with the salt until stiff and then slowly add the sugar. Be careful to have a fatfree and clean bowl and whisker.
The meringue should be smooth and firm enough so you can form it. Add food coloring paste if you like. The sugar should be completely dissolved, then the mass is fine.
Now spread it in a circle on a baking pan with baking paper. You can form it as you wish, flatter or higher, that´s up to you.
Now put the baking pan in the oven and bake for around an hour. Pavlova is not supposed to be completely dry, it will stay a bit soft inside.
Now let the pavlova cool down in the oven with the door slighly open. That is important so the humid air can vanish and will not cause cracks or shrinking.
for the cream
mix the dairy products together until smooth and carefully add the redcurrants. Put in the fridge until needed.
When the pavlova has cooled down, spread the cream on top and add more currants or other fruit if you like.