Pavlova

Instructions

1. Step 1

   Heat 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.

2. Step 2

   Separate the eggs. Freeze the yolks for making custard or ice cream.

3. Step 3

   Whisk 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.

4. Step 4

   Whisk in the vinegar and cornflour.

5. Step 5

   Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.

6. Step 6

   Make 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.

7. Step 7

   To 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.

8. Step 8

   Top the meringue with the cream, the rest of the fruit, and berry sauce.