Summer Berry Pavlova
Serves 6
A cloud of marshmallow-soft meringue piled with whipped cream, raspberries, redcurrants and torn mint.
Ingredients
Pavlova
- 4 egg whites, at room temperature
- 200 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
Topping
- 250 ml double cream
- 200 g raspberries
- 150 g redcurrants
- small handful mint leaves
Method
- Heat oven to 150°C. Draw a 22 cm circle on baking paper and place ink-side down on a tray.
- Whisk egg whites to soft peaks, then add sugar a spoon at a time until thick and glossy. Fold in vinegar and cornflour.
- Pile meringue onto the circle, swirling the sides up. Bake 1 hour, then cool in the turned-off oven.
- Top the cooled meringue with whipped cream, berries and mint just before serving. Dust with icing sugar.
TIP
White wine vinegar and cornflour are what give pavlova its signature marshmallow-soft centre. Leave them out and you'll get a crisper meringue throughout — still delicious, just a different texture.
