Summer berry pavlova wreath

Serves 8

Ingredients

4 large free-range hens’ eggs, egg whites only

250g caster sugar

1 tsp cornflour

1 tsp white wine vinegar

For the topping

300ml double cream

2 tbsp icing sugar

400g strawberries, hulled and halved

225g raspberries

2 tbsp pomegranate seeds Fresh mint leaves

Method

Heat your oven to 180°C / 160°C fan / gas mark 4 and line a baking tray (20 x 30cm) with baking parchment and draw a large circle onto it (you can use a bowl as a template by drawing around it).

To make the meringue, use a hand mixer to whisk the egg whites together until stiff peaks form. Whisk in the caster sugar (a little at a time) until the meringue looks glossy. Finally, whisk in the vinegar and cornflour.

To create the wreath shape – you can either follow your circle template with large dollops of the meringue mixture OR you can add it to a piping bag with a large star nozzle attachment and pipe tall nest shapes around the circle template. Bake for 1 hour then turn the oven off, leaving the wreath inside until it has cooled completely.

When you’re ready to assemble, whisk the cream and icing sugar together and dollop it on the top of the meringue. Add the berries, pomegranate seeds, some fresh mint leaves and a sifting of icing sugar for that final touch. You can also add a refreshing drizzle of berry coulis if you want – simply blend 100g berries with 1 tbsp of icing sugar to make your own.