Pavlova

Name: Pavlova
Total time: 2 h
Yield: Serves 8
Cuisine: British
Ingredients: 4 eggs, or a carton of egg whites; 250g caster sugar; 1 tsp white wine vinegar; 1 tsp cornflour; 400g strawberries, hulled and halved if large; 300g raspberries; 1 tbsp icing sugar; 150g blueberries; 300ml whipping cream; 1 tsp vanilla extract

Preparation and cooking time
- Total time2 hrs
- + cooling
Easy
Serves 8

Ingredients

4 eggs, or a carton of egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
400g strawberries, hulled and halved if large
300g raspberries
1 tbsp icing sugar
150g blueberries
300ml whipping cream
1 tsp vanilla extract

Method

STEP 1
Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.
STEP 2
Separate the eggs. Freeze the yolks for making custard or ice cream.
STEP 3
Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.
STEP 4
Whisk in the vinegar and cornflour.
STEP 5
Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.
STEP 6
Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
STEP 7
To make the sauce, blend 75g of strawberries and 75g of the raspberries to a purée with the icing sugar, then sieve into a bowl. Softly whip the cream and vanilla.
STEP 8
Top the meringue with the cream, the rest of the fruit, and berry sauce.