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Pavlova With Summer Fruits and Berries

Pavlova meringue cake topped with whipped cream and seasonal fruit and berries is a popular summer dessert in Sweden. This pavlova is vegetarian and free from gluten and nuts.

Ingredients:

Serves 12-15

For the pavlova

Egg whites from 6 large free-range eggs

350 g caster sugar

1 tsp white win vinegar

1 tsp cornflour

For the topping

600 ml whipping cream

1 tsp vanilla sugar (optional)

Fruit and berries of your choice, for example strawberries, raspberries, blueberries, peaches, blackberries etc.

Mint leaves, for decoration (optional)

Method:

Preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking parchment and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm circle in the centre of the larger circle to make a ring.
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy.
Mix the vinegar and cornflour in a cup until smooth, then fold into the egg whites.
Spoon the meringue onto the ring drawn on the baking parchment.
Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
To assemble, whip the cream with the vanilla sugar (optional) until stiff peaks form when the whisk is removed. Spoon the cream onto the meringue. Arrange the fruit and berries on top of the cream. Decorate with a few mint leaves (optional.)