4 large free-range egg whites
250g/8½oz caster sugar or icing sugar
Pinch of salt
3 tbsp caster sugar
2 tsp cornflour
1 tsp vanilla extract
1 tsp white wine vinegar
450g fresh strawberries, blueberries and raspberries
284ml/ ½ pint double cream
Line a baking tray with non-stick greaseproof paper and draw a 23cm circle, turn the paper over. Preheat the oven to 130oC.
Place the egg whites in a mixing bowl and whisk until they form soft peaks when the whisk is removed. Gradually whisk in half the sugar, a spoonful at a time, constantly whisking. Fold in the remaining sugar with the cornflour, vinegar and vanilla. When the sugar is absorbed, the meringue should look shiny, glossy and stiff.
Using a tablespoon, scoop the meringue mixture onto the paper and push the pavlova out to fill in the circle about a ¼ inch thick, creating a dip in the middle. Place in the oven at 100oC for 1-1 ½ hours until crisp on the outside. Leave to cool.
When the pavlova is completely cool carefully peel off the parchment paper. Whip the cream until it holds its shape and mix in half of the fruit. Pile this onto the meringue, gently spreading it to the edge then spoon. Place the reminain fruit on top.
Allow to sit for 1 hour minimum before slicing.