Mixed Berry Pavlova

For 2 servings

• egg whites3
• caster sugar150 g
• cornflour1 tsp
• white vinegar1 tsp
• double cream200 ml
• mixed berries (strawberries, raspberries, blueberries)150 g
• icing sugar, to dust1 tbsp

1. 1

   Preheat the oven to 150°C (fan 130°C) and line a baking tray with baking paper, drawing a 18cm circle on the underside of the paper as a rough guide.

2. 2

   Make sure your mixing bowl is completely clean and dry before starting, any trace of grease or yolk will stop the egg whites whipping up properly.

3. 3

   Whisk the egg whites in a large, clean bowl using an electric whisk, starting on a low speed and gradually increasing, until soft peaks form, this means the mixture holds a peak that gently flops over when you lift the whisk out.

4. 4

   With the whisk still running, add the caster sugar one tablespoon at a time, whisking well between each addition, this slow approach is what gives a glossy, stable meringue rather than a grainy one. Keep whisking until the mixture is thick, glossy and holds a stiff peak that stands upright without drooping, and you can no longer feel any sugar granules when you rub a little between your fingers.

5. 5

   Gently fold in the cornflour and vinegar using a spatula, just a few folds until barely combined, this helps give the finished pavlova its characteristic marshmallowy centre with a crisp shell.

6. 6

   Spoon the mixture onto the prepared tray within your drawn circle, building up the sides slightly higher than the centre, this creates a natural well for the cream and berries later.

7. 7

   Place in the oven and immediately reduce the temperature to 120°C (fan 100°C). Bake for 1 hour, then turn off the oven completely and leave the pavlova inside with the door closed for at least 1 hour, or ideally longer, to cool very slowly, this slow cooling prevents cracking, opening the oven door too early is the most common cause of a collapsed pavlova.

8. 8

   Once fully cool, whip the double cream in a bowl until it holds soft peaks, be careful not to overwhip, it can turn grainy and separate if you go too far.

9. 9

   Carefully transfer the cooled meringue base to a serving plate. Spoon the whipped cream into the centre, then top generously with the mixed berries.

10. 10

    Dust with icing sugar just before serving, pavlova is best assembled shortly before eating, as the cream and berry juices will soften the meringue over time.