Summerfruit Pavlova

Serves 8

Ingredients

Pavlova

• 150g egg whites (about 5 medium eggs)

• 300g caster sugar

• 1tsp cornflour

• 1tsp vanilla essence (or 1/2 a vanilla pod)

• 1tsp white wine vinegar 

Topping

• 300ml double cream

• selection of summer fruits

• icing sugar, to dust

Method

• Heat the oven to 130C/Gas Mark 2.

• Line a tray with baking parchment.

• Make sure your mixing bowl and utensils are scrupulously clean and free from grease. I use lemon juice to clean mine prior to using. 

• Whisk the egg whites with a mixer until they form stiff peaks, then slowly whisk in the sugar, one tablespoon at a time until the meringue mixture looks shiny. 

• Slowly whisk in the vinegar, cornflour and vanilla.

• Spread the mixture into a circle (about the size of a medium plate) making a dip in the middle. 

• Bake for 1 hour, then turn off the heat and let the pavlova remain in the oven until completely cool. 

• Whip the double cream until stuff and place onto cold meringue. 

• Add the fruit and dust with icing sugar.