Ingredients
- eggs 4, or a carton of egg whites
- caster sugar 250g
- white wine vinegar 1 tsp
- cornflour 1 tsp
- strawberries 400g, hulled and halved if large
- raspberries 300g
- icing sugar 1 tbsp
- blueberries 150g
- whipping cream 300ml
- vanilla extract 1 tsp
Method
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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.
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Step 2
Separate the eggs. Freeze the yolks for making custard or ice cream.
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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.
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Step 4
Whisk in the vinegar and cornflour.
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Step 5
Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.
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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.
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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.
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Step 8
Top the meringue with the cream, the rest of the fruit, and berry sauce.
Nutritional Information
- Kcals 298
- Fat 15.3g
- Saturates 9.5g
- Carbs 35.3g
- Fibre 2.4g
- Protein 3.2g
- Salt 0.1g
