Berry Pavlova

Ingredients

• 4 egg whites
• 1 tbsp cornflour
• 1 tsp white wine vinegar
• 250g caster sugar
• 1 tsp vanilla extract
• 300ml double cream
• 2 tbsp icing sugar, sifted
• 2 tbsp granulated sugar
• 400g mixed berries (strawberries, raspberries, blueberries)
• 1 tbsp lemon juice
• 6 mint leaves (optional)

Method

1. Heat the oven to 140°C fan (160°C conventional). Line a large baking sheet with baking paper and pencil a 20cm circle on the underside as a guide.
2. Whisk the egg whites in a spotlessly clean, dry bowl until they hold soft peaks, around 2–3 minutes. Add the caster sugar a third at a time, whisking for a full minute between additions, until the meringue is thick, glossy and stands in stiff peaks — rub a pinch between your fingers to check the sugar has fully dissolved and feels silky, not gritty.
3. Sift the cornflour over the top, add the vinegar and vanilla, and fold through gently with a large metal spoon, keeping as much air in as possible. Pile the mixture onto the circle and shape into a disc with a shallow crater in the middle and tall, swooping edges to cradle the cream.
4. Slide into the oven and immediately drop the temperature to 120°C fan (140°C conventional). Bake for 75–90 minutes until the shell is pale ivory, dry to the touch and lifts cleanly from the paper. Turn the oven off and leave the meringue inside with the door wedged ajar until completely cool — this gives you the marshmallow middle.
5. Meanwhile, whip the double cream with the icing sugar to soft, pillowy peaks that still flop slightly off the whisk. Don't take it any further or it'll go grainy.
6. Tumble the berries with the granulated sugar and lemon juice and leave to macerate for 10–15 minutes, tossing once, until glossy and surrounded by ruby syrup but still holding their shape.
7. To serve, set the cooled meringue on a serving plate and spoon the cream into the crater in soft drifts. Pile the macerated berries on top, drizzle over every last drop of the syrup, scatter with torn mint and bring to the table whole. Slice with a serrated knife and serve straight away while the edges are still crisp.