BERRY PAVLOVA
This berry pavlova is perfect for summer dining. Mounds of juicy fresh berries sitting on gently whipped cream and scattered with fresh mint leaves, all resting on a perfectly crisp and chewy meringue – it’s a real taste of hot, sunny days.
Serves 8
• 4 large egg whites
• 225g caster sugar
• 1tsp white wine vinegar
• 1tsp cornflour
For the topping
• 350ml double cream
• 150g strawberries, halved or quartered • 150g raspberries
• 150g redcurrants
• 100g blueberries
To finish
• Finely grated zest of 1 lemon
• Few sprigs of mint
Heat your oven to 150°C/fan 130°C/gas 2. Line a large baking tray with a sheet of baking paper. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the caster sugar, a spoonful at a time, until it is all incorporated and you have a thick, glossy meringue. Fold in the wine vinegar and cornflour. Spread the meringue into a circle, about 23cm diameter, on the lined baking tray. Bake for 1 hour, then switch off the oven and leave the pavlova inside to cool completely.
Whip the cream to soft peaks then spread over the top of the cooled meringue.
Arrange the summer fruits on top, grate over a little lemon zest and finish with a scattering of mint leaves.