Berries & cream pavlova
- Serves: 8
- Prep: 20mins
- Cook: 90mins
- 3 large British Lion egg whites
- 175g caster sugar
- 1 tsp cornflour
- 1 tsp vanilla essence
- 1 tsp white or red wine vinegar
- 300ml double cream
- 100g blueberries
- 150g strawberries, hulled and halved
Preheat the oven to 130C/250F/Fan 110C/Gas Mark 1/2. Line a baking sheet with baking parchment and draw a 23cm circle in the centre. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Add half the caster sugar and whisk again until the mixture is thick and shiny. Mix the cornflour, vanilla and vinegar to a paste and fold in the eggs with the remaining sugar. Pile the meringue into the circle on the baking sheet, making a hollow in centre. Bake for about 11/2hours or until pale brown but a little soft in the centre. Leave to cool. Whip the cream until it forms soft peaks, heap in the centre of the meringue and top with the fruit. Serve within 1 hour of filling.
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