Summer berry pavlova

Ingredients

For the pavlova:
4 egg whites
250 g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract

For the coulis: 
200 g raspberries
75 g caster sugar

For the topping:
200 g strawberries
100 g  blueberries
200 g raspberries
3 tbsp icing sugar
350 ml double cream
Vanilla extract

Method

For the pavlova:

1. Pre-heat your oven to 150C/130C fan/gas mark 2.
2. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the caster sugar 1 tablespoon at a time, until the meringue looks glossy.
3. Whisk in the white wine vinegar, cornflour and vanilla extract.
4. Spread the meringue onto baking parchment placed on a baking tray in a circle. Make a dip in the centre, making the sides a little higher.
5. Bake in the over for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.

For the coulis:

1. Warm the raspberries with the sugar in a pan over a gentle heat, crushing the raspberries to release the juices. Cool slightly and then blend in a food processor, before pressing through a sieve to remove the seeds.
2. Allow to cool completely before use. 

For the topping:

1. Chop the strawberries and mix them with the other berries and two tablespoons of icing sugar, then set aside.
2. Whip the double cream with one tablespoon of icing sugar and a few drops of vanilla extract.
3. Once the meringue and coulis are completely cooled, spread the whipped cream over the meringue, then top with the berries and pour the coulis over the top.

Tip

The meringue and coulis can be made ahead of time and once cool, stored in an airtight container for two days. Do not store it in the fridge otherwise the meringue will become soft and sticky.

Serves 6-8.