Mixed berry pavlova

Serves 6, prep time 20 minutes, cooking time 1 hour

INGREDIENTS

■ 4 large free-range egg whites, at room temperature

■ 115g caster sugar

■ 115g icing sugar

■ 500ml of whipping cream

■ 300g of fresh strawberries 300g of raspberries

■ 2 squares of dark

■ chocolate (Baking parchment)

TO DECORATE

Icing sugar Heart-shape candy decorations Mint sprigs

METHOD

1 Preheat the oven to 100 degrees Celsius. Separate the eggs and place in a metallic food processor mixing bowl, or hand held mixer, and whisk on medium speed until they are fluffy and form peaks.

2 Now turn the speed up and start to add the caster sugar, leaving a few seconds in between each spoonful. Next, lower the speed and do the same with the icing sugar. The eggs should now look glossy and silky.

3 Line a baking sheet with baking parchment; using a dinner plate as a template draw a circle. Turn over the sheet and scoop spoonfuls of the mixture on the paper inside the line. Using the back of a spoon form a base, keep adding to the edges until the mixture forms a bowl. Using a chopstick swirl the mixture to combine, and for a solid edge. You can also use the same method to even out the inside.

4 Bake for 1 1/2 hours, and when the edges are crisp, turn off the heat and allow the meringue to cool in the oven.

5 Now prepare the filling: Whisk the cream until thick and place in the fridge. Wash and trim the strawberries, cut them into quarters, place in a bowl with the raspberries and a tablespoon of icing sugar.

6 Over a pan of water put the chocolate in a glass bowl and melt the chocolate squares. When the meringue is completely cool remove from the oven, place on a serving board, and using a spoon drizzle chocolate around the edge. Allow to set.

7 For the filling: layer in the cream, place berries on top, add the candy hearts and dust the top with icing sugar, add a sprig of fresh mint and serve.