Pavlova

Method

Preheat the oven to 150°C and line a baking tray with baking parchment. Whisk the egg whites in a large, scrupulously clean bowl until stiff peaks form. Gradually add the caster sugar whilst whisking continuously until the mixture is glossy and thick. Fold in the cornflour and vinegar gently with a metal spoon. Spoon the meringue onto the prepared tray, creating a nest shape with a slight indent in the centre, roughly 20cm in diameter. Bake for 1 hour until crisp and pale, then cool completely in the oven. Whip the double cream with icing sugar until soft peaks form, then spoon into the centre of the cooled pavlova base. Top with fresh berries just before serving.