AUSSIE SUMMER FRUITS PAVLOVA

ingredients

For the meringue

4 egg whites

250g caster sugar

1 tsp white wine vinegar 1 tsp cornflour

1 tsp vanilla extract

For the topping

500g Aussie summer fruits (apricots, plums, nectarines and peaches)

1 tbsp icing sugar

350ml double cream

2 tbsp honey

Method

1. Heat oven to 150*Celcius /130*Celcius

fan/gas

2. Using a pencil, mark out the circumference of a dinner plate on baking parchment.

3. Whisk four egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, one tbsp at a time, until the meringue looks glossy.

4. Whisk in white wine vinegar, cornflour and vanilla extract.

5. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

6. Bake for one hour, then turn off the heat and let the Pavlova cool completely inside the oven.

7. Whip 350ml double cream with the remaining one tbsp icing sugar and spread it over the meringue. Put sliced summer fruits on the cream and finally, drizzle over the honey.