- Preheat the oven to 130C fan. Line a large baking sheet with parchment paper.
- Using a stand mixer, whisk the egg whites on a medium-high speed to soft peaks.
- Lower the speed and start adding the sugar, a spoonful at a time, leaving a bit of time between each addition.
- Once all of the sugar is in, turn the speed up to medium again and beat for at least 10 minutes until the meringue is at stiff peaks. It should look thick and shiny. Check that all the sugar has dissolved by rubbing a little meringue between your fingers. If not, keep whisking!
- Mix the cornflour and vinegar a small bowl. When the meringue is ready, add a dollop of the meringue to the cornflour mixture, mix well. Put this back in the bowl of meringue and fold to combine.
- Spoon the meringue onto the lined baking sheet and shape into a round about 25cm in diameter, with a shallower middle and taller edges.
- Bake for 10 minutes then turn down to 100C fan and bake for a further 80 minutes. Turn the oven off and allow the pavlova to cool inside for a couple of hours at least, or longer if you have the time.
- Just before serving, whisk the double cream and vanilla extract to soft peaks.
- Fill the pavlova with the softly whipped cream, top with fresh berries, and sprinkle with Maldon Sea Salt.
Ingredients
3 large egg whites
225g caster sugar
6g cornflour
1.5 tsp white wine vinegar
Pinch of Maldon Sea Salt
600ml double cream
1 tsp vanilla extract
400g mixed summer berries
Preparation
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