Categories: September

Ingredients

• 6 egg whites
• 350g caster sugar, plus 2 tbsp extra for the cream
• 2 tsp cornflour
• 2 tsp white wine vinegar
• 400ml double cream
• 1/2 tsp vanilla extract
• 450g mixed berries of your choice

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4 and line 2 baking trays with baking paper.

2. In an electric mixer with a whisk attachment or using and electric hand beater, whisk the eggs whites until stiff. Gradually whisk in the caster sugar, a tablespoon at a time, until the meringue is really stiff and shiny. Add the cornflour and vinegar and whisk again for a few seconds.

3. oon the mixture on to the baking trays into 8 round domes, making an indentation with the back of the spoon in the middle of each. Cook in the oven for 5 minutes, then reduce the oven temperature to 140˚C/fan 120˚C/gas 1. Cook for another 40 minutes, so they are crisp on the outside and soft in the middle. You may need to cook them a little longer. Leave to cool in the oven for 4 hours or overnight.

4. Whip the cream with the vanilla and extra caster sugar into soft peaks. To serve, hollow out the meringues by carefully pushing the centre in with the back of a spoon. Fill the cavities with cream and scatter with the mixed berries. If you wish, you can blend some of the berries to make a sauce to drizzle over the pavlova when serving.

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