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Weekend bake: Berry pavlova

There aren’t many people who don’t love a pavlova for dessert. Whenever I make it for a LibDem social, it’s always the first to go.  To get a really crisp pavlova, make the day before and then whip the cream and add the fruit at the last minute.

• 6 egg whites
• 350g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ vanilla pod
• 450ml double cream
• 700g berries , raspberries, strawberries, or blackberries or a mixture
• 1 tbsp icing sugar

1. Heat the oven to 180C /Gas 4.  Cover a baking sheet with baking parchment.
2. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
3. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
4. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 30cm in diameter.
5. Put in the oven, turn the temperature down to 120 oC / Gas 1/2 and cook for 90 minutes. 
6. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool in the oven overnight).
7. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don’t worry if it cracks.
8. Scrape the vanilla seeds into a mixing bowl, add the cream and softly whip, then spoon onto the pavlova.
9. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.

Related posts:

1. Weekend bake: Chocolate chip and hazelnut cookies
2. Weekend bake: White chocolate chip cookies
3. Weekend bake: Danish apple cake