Berry Pavlova
FOR THE MERINGUE:
2 tsp white wine vinegar
3 tsp cornflour
1 tsp vanilla extract
5 egg whites at room temperature
Pinch of fine salt
250g caster sugar
FOR THE FILLING:
50ml double cream
700g fresh berries: raspberries, blueberries, slice strawberries, redcurrants - a mixture or just one
2 tbsp icing sugar, to dust
FOR THE BERRY SAUCE:
50g raspberries or hulled strawberries
Caster sugar, to taste
Juice ½ lemon
Puree all ingredients in a liquidiser, sieve and store in fridge
Preheat oven to 140C/fan 120C/275F/gas mark 1.
Line a baking tray with baking parchment and draw a 22cm round circle.
In a small bowl stir together vinegar, cornflour and vanilla. Place egg whites and salt in a large, clean, dry bowl and using an electric whisk, whisk until soft peaks form. Continue to whisk, adding sugar, a spoonful at a time, alternating with cornflour mixture.
Spoon meringue into the circle and bake 1¼ hours, then turn oven off, leave in oven until cold. Can be stored a couple of days ahead in an airtight container.
When ready to serve, lightly whip the cream until soft peaks form. Spread over pavlova, drizzle over a couple of spoonfuls of sauce and scatter berries over, serve reserved sauce in a jug. Dust berries with icing sugar.
“Pavlova can be assembled up to an hour or so before serving.”