You can use any variation of fresh summer berries, such as raspberries, blueberries, loganberries or blackberries.
YOU WILL NEED
For the pavlova 6 egg whites
12oz caster sugar
½ tsp cornflour
½ tsp vanilla essence
½ tsp white-wine vinegar For the garnish 250ml pouring cream, very softly whipped
16-20 Wexford strawberries, cut into quarters
Pre-heat the oven to 120°C/240°F/Gas Mark ½. Put the egg whites into a spotlessly clean mixing bowl of a blender and beat on full speed until quite stiffly beaten.
Turn the speed of the mixer down and slowly add the sugar, adding just a little at a time.
When all the sugar has been incorporated, add the cornflour, vanilla essence and vinegar and give one final whisk on high speed.
When ready, the mixture should be glossy and, when the bowl is turned upside down, the mixture should remain stationary in the bowl.
Meanwhile, prepare a tin. Line an oblong baking tray (13in x 9in) with parchment paper. You can either spread all the mixture out on the baking sheet or, using a piping bag, pipe the mixture out into attractive individual shapes, or meringue nests.
Bake in the oven for one hour until the meringue mixture is very firm to touch but still soft on the middle. I normally leave mine to cool in the oven with the door ajar.
When cold, transfer to a serving platter and decorate with some freshly whipped cream.
Pile the strawberries on top of the pavlova, and serve immediately.