Pavlova
Serves: 8
6 medium size egg whites
350g caster sugar
284ml carton double or whipping cream
2 x 250g punnets strawberries
2 x 125g punnets raspberries
Parchment or greaseproof paper
2 teaspoons vinegar
2 teaspoons corn flour
Preheat the oven to 140°C, 275°F, Gas Mark 1.
Whisk the egg whites until very stiff, and then whisk in the sugar a teaspoon at a time (don’t over whisk as it will go runny). Blend the vinegar and corn flour and fold into the mixture. Place the parchment paper on to one large or two smaller baking trays and divide the mixture on to the paper into two circles. Bake in the preheated oven for approximately 1 hour or until firm. Allow to cool and remove the paper carefully. Whip the cream, squash one punnet of strawberries and add it to the cream. Cut the rest of the strawberries in half and with the raspberries add to the cream, gently fold in. Simply sandwich the two meringues with the cream mixture just before serving. Remember you can’t add the cream too soon before serving as the cream melts the meringue.