Summer fruit Pavlova

Ingredients:

5 large egg whites
250g caster sugar
2 teaspoons cornflour
Pinch of cream of tartar
1 teaspoon white wine vinegar
1 Pyrex non-stick baking tray


To serve

300mls double cream, lightly whipped
500g mixed summer fruits such as strawberries, raspberries, passion fruit and kiwi fruit.

1. Preheat the oven to 180C/Gas Mark 4.

2. Line a Pyrex non-stick oven tray with a sheet of baking parchment.

3. Beat the eggs with half the sugar until soft peaks form.

4. Continue beating, adding the remaining sugar in spoonfuls until the mixture is stiff & shiny. Sprinkle over the cornflour, cream of tartar & vinegar. Fold in gently.

5. Spoon the meringue onto the baking tray and mould into a circle. Flatten the top and mould the sides.

6. Place in the oven and turn down the heat to 150C/Gas mark 2 & cook for 1 ¼ hours.

7. Turn off the oven and allow to cool completely.

8. Remove the Pavlova from the baking tray. Pile on the whipped cream & fruit. Serve at once.