BBC GoodFood Ingredients 2 egg whites
110g caster sugar
1/2 tsp cornflour
1/2 tsp white wine vinegar
180ml double cream
1/2 lemon, zested
225g berries, blueberries, strawberries, or blackberries or a mixture
1/4 tbsp icing sugar
Heat the oven to 180 degrees C.
Line a baking tray with baking paper.
Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition.
When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120 degrees Cand cook for 1½ hours.
Turn the oven off and leave the meringue inside until completely cold
Tip: you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Don’t worry if it cracks.
Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova.
Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
Will SHE make it again?