SERVES: 8Desserts can feel a bit wintry, but this berry pavlova is perfect for summer dining. Mounds of juicy fresh berries sitting on gently whipped cream and scattered with fresh mint leaves, all resting on a perfectly crisp and chewy meringue – it’s a real taste of hot, sunny days.Ingredients4 large egg whites225g caster sugar1 tsp white wine vinegar1 tsp cornflourFor the topping350ml double cream150g strawberries, halved or quartered150g raspberries150g redcurrants100g blueberriesTo finishFinely grated zest of 1 lemonFew sprigs of mintMethod1. Heat your oven to 130C (150C non-fan). Line a large baking tray with a sheet of baking paper. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the caster sugar, a spoonful at a time, until it is all incorporated and you have a thick, glossy meringue. Fold in the wine vinegar and cornflour.2. Spread the meringue into a circle, about 23cm in diameter, on the lined baking tray. Bake for 1 hour, then switch off the oven and leave the pavlova inside to cool completely.3. Whip the cream in a bowl to soft peaks, then spread over the top of the meringue. Arrange the fruits on top, grate over a little zest and finish with a scattering of mint leaves.
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