Pavlova with Berries & Cherries

Pavlova:

5 egg whites or 150g Egg Whites

300g caster sugar

½ teaspoon of Cornflour

½ teaspoon of white wine vinegar

 

To Serve

150ml pouring cream-very softly whipped

150g Cherries

150g Strawberries, quartered

50g Blueberries

 

 

Preheat oven to 120C/240F/Gas mark ½

 

Place the egg whites into a spotlessly clean mixing bowl (preferably use a food mixer) and beat on a light speed until beginning to become stiff, then while beating slowly pour the caster sugar, a little at the time . When all the sugar has been incorporated, the cornflour, vinegar and whisk until incorporated.   When ready the mixture should be glossy and when the bowl is turned upside down the mixture should remain stationary in the bowl.

 

In the meantime, line an oblong baking tray (13 x 9 inches/33 x 23cm) with parchment paper and pour the mixture in a circular shape.

Bake in the oven for 1 – 1.30 hour until the meringue mixture is very firm to touch but still soft in the middle.  I normally leave mine to cool in the oven with the door ajar.

 

Serve with some lightly whipped cream topped with Cherries, Blueberries and Strawberries.