Summer Fruit Pavlova

Sunday was cheat day. It was also a belated housewarming party for us so we held a BBQ. I was tasked with providing the dessert. There was only one suitable dessert in my eyes; pavlova.

For me there is no better summer dessert than a pavlova. The crisp outer shell of meringue combined with the chewy centre and cool cream balanced by fresh fruit is unbeatable in hot weather. It also take minimal effort and serves a crowd easily. There are a couple of ingredients which may seem a bit strange, such as vinegar, but trust me that this is essential to get the nice chewy centre of the meringue. 

Ingredients:

4 egg whites

250g caster sugar

1tsp vanilla extract

1tsp cornflour

1tsp vinegar (I tend to use white wine or cider vinegar)

Carton of double cream

Fresh fruit (your choice), chopped

1. On a piece of greaseproof paper draw around a large plate. Place this on a flat baking tray and pre-heat your oven to 150c.
2. Beat your egg whites until they form stiff peaks. This can be done with a handheld mixer or a stand mixer, unfortunately you just won't get the best results using sheer human effort with a whisk.
3. Add the caster sugar teaspoonful at a time whilst still beating. The egg whites will increase in volume and become beautifully glossy.
4. In separate bowl mix the vanilla, cornflour and vinegar together. Add the mix to the egg whites and sugar. Beat until incorporated. 
5. Spoon the mix onto your greaseproof paper and push it out to the edges of your circle template. Build the meringue up at the edges to create a 'nest'.
6. Pop it in the oven for an hour. Turn off the oven and allow the meringue to cool whilst in the oven. (I do mine overnight)
7. Whip the double cream and mix in the fruit. Spoon it into the centre of the meringue. Decorate with more fruit.