Bake of the Week: Summer Berry Pavlova

You’ll need

4 egg whites

250g caster sugar

1 tsp corn flour

1 tsp white wine vinegar

1tsp vanilla essence

3tbsp icing sugar

350ml double cream

500g AVA™ strawberries

200g raspberries

200g black berries

Method

Heat oven to 150C/130C fan/gas 2.

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, one tbsp at a time, until the meringue looks glossy.

Whisk in the vinegar, cornflour and vanilla.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Bake for one hour, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, chop 100g of the strawberries.

Mix them with 2 tbsp icing sugar.

Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.

Whip the cream with the remaining icing sugar and spread it over the meringue.

Put the remaining fruit on the cream and finally pour the sauce over the whole lot.