Bluberry Pavlova

Ingredients
eggs 4, or a carton of egg whites
caster sugar 250g
white wine vinegar 1 tsp
cornflour 1 tsp
strawberries 400g, hulled and halved if large
raspberries 300g
icing sugar 1 tbsp
blueberries 150g
whipping cream 300ml
vanilla extract 1 tsp

Method:
STEP 1
Heat the oven to 150C/fan 130C/gas 2. Line a baking sheet with baking parchment and draw a large circle in pencil round a bowl or dinner plate approximately 25cm. Turn the paper over.

STEP 2
Separate the eggs. Freeze the yolks for making custard or ice cream.

STEP 3
Whisk the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition until the mixture is smooth, thick and glossy.

STEP 4
Whisk in the vinegar and cornflour.

STEP
Put large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.

STEP 6
Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.

STEP 7
To make the sauce, blend 75g of strawberries and 75g of the raspberries to a purée with the icing sugar, then sieve into a bowl. Softly whip the cream and vanilla.

STEP 8
Top the meringue with the cream, the rest of the fruit, and berry sauce.

Serve...