Summer Berry Christmas Pavlova

A festive food idea

A crisp meringue shell topped with cream and summer berries for a Christmas lunch centrepiece.

Ingredients

• 6 large egg whites, at room temperature
• 450g caster sugar
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 2 tsp cornflour
• 300ml whipping cream
• 250g fresh strawberries, hulled and sliced
• 125g fresh raspberries

Method

1. Heat the oven to 110°C conventional bake, without fan. Line a tray with baking paper.
2. In a clean, grease-free metal or glass bowl, whisk the whites to soft peaks.
3. Whisk in sugar a little at a time over at least 10 minutes, until thick and glossy. Beat in vanilla, vinegar and cornflour.
4. Spoon into a roughly 22cm round on the tray. Bake for about 90 minutes, until crisp outside and releasing from the paper.
5. Switch the oven off. Leave inside for at least one hour, then cool completely on a rack.
6. Whip the cream to soft peaks. Wash and dry the berries. Add cream and fruit just before serving.

Useful tips

• Avoid opening the oven during baking.
• Keep the untopped base airtight; add cream shortly before serving.

Safety and storage

Wash berries. Chill topped leftovers promptly, within two hours; sooner in heat. Do not taste raw egg mixture. Adults manage the oven.

Allergens: Egg; Milk

Research draft — kitchen testing recommended