Prep time: 30 minutes, Cook time: 70 minutes, Serves: 8-9

INGREDIENTS:

FOR THE MERINGUE:

• 4 Medium egg whites
• 230g Caster sugar
• 1/2 Tsp white wine vinegar
• 1/2 Tsp vanilla extract
• 1 Tsp cornflour

FOR THE TOPPING:

• 350ml Double cream
• 450g Strawberries halved
• 200g Raspberries
• 100g Blueberries
• 2 Tbsp icing sugar (optional)

METHOD:

1. Preheat your oven to 150C/130C fan.
2. On baking parchment using a pencil mark out the circle of a dinner plate.
3. In a large mixing bowl add your egg whites and mix it with a hand mixer until they form stiff peaks and then slowly add your 230g caster sugar 1 tbsp at a time until the meringue starts to look glossy.
4. Finally whisk in your white wine vinegar and vanilla extract and cornflour until well combined.
5. Now spread your meringue with a spoon on the inner circle on the baking parchment making sure the outer sides is a little higher than the middle.
6. Place your pavlova in the oven for 1 hour and once its been in the oven for one hour turn the heat off and leave the pavlova in the oven until its completely cooled.
7. Place 150g of strawberries, 100g raspberries, 1 tbsp of icing sugar and 50g of blueberries into a food blender and blend until smooth. Once smoothed drizzle it on top of your cooled meringue.
8. Whip your 350ml of double cream with the reminder of 1 tbsp icing sugar and spread it on top of the meringue.
9. Finally add the rest of your leftover fruits and leftover fruit sauce on top of your meringue and enjoy.