Pavlova is a classic British pud consisting of light, crispy meringues and whipped cream. Follow our step-by-step guide for creating this show-stopping pud, topped with fresh summer berries
- Serves: 8 persons
- 4eggs, or a carton of egg whites
- 250g caster sugar
- 1tsp white wine vinegar
- 1tsp cornflour
- 400g strawberries, hulled and halved if large
- 300g raspberries
- 1tbsp icing sugar
- 150g blueberries
- 300ml whipping cream
- 1tsp vanilla extract
Step 1Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.
Step 2Separate the eggs. Freeze the yolks for making custard or ice cream.
Step 3Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.
Step 4Whisk in the vinegar and cornflour.
Step 5Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.
Step 6Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
Step 7To make the sauce, blend 75g of strawberries and 75g of the raspberries to a purée with the icing sugar, then sieve into a bowl. Softly whip the cream and vanilla.
Step 8Top the meringue with the cream, the rest of the fruit, and berry sauce.