Strawberry & Cream Pavlova Nests

Ingredients

• 4 egg whites, at room temperature
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 300 ml lactose-free double cream
• 220 g caster sugar
• 1 tbsp icing sugar
• 1 tsp vanilla extract
• 400 g fresh strawberries, hulled and halved
• 100 g fresh raspberries
• 1 lemon, zested

Method

1. Heat the oven to 130°C/fan 110°C. Line a baking sheet with parchment and draw six 10cm circles on the underside as a guide.
2. Whisk the egg whites in a spotlessly clean bowl to stiff peaks, around 3-4 minutes. Add the caster sugar one tablespoon at a time, whisking constantly, until the meringue is thick, glossy and holds a firm peak — rub a little between your fingers and it should feel smooth, not gritty.
3. Sift in the cornflour, add the vinegar and fold through gently with a spatula.
4. Spoon the meringue onto the circles and use the back of a spoon to swirl a shallow well into the centre of each nest, building the sides up slightly.
5. Bake for 1 hour 15 minutes until the shells are crisp and dry to the touch, with a faint cream colour. Turn the oven off, prop the door ajar with a wooden spoon, and leave the meringues inside to cool completely — at least 1 hour. This stops them cracking.
6. Just before serving, whip the lactose-free double cream with the vanilla and icing sugar to soft, billowy peaks. Don't overdo it — you want it to fall in clouds, not stand stiff.
7. Pile the cream generously into each nest. Tumble the strawberries and raspberries on top, letting them spill over the edges, and finish with a fine shower of lemon zest.