Ingredients
FOR THE MERINGUE
4 egg whites
250g/9oz caster sugar
1 tsp white wine vinega
1 tsp cornflour
1 tsp vanilla extract
FOR THE TOPPING
500g/1lb 2oz strawberries, hulled and halved
200g/8oz redcurrants, stalks removed
3 tbsp icing sugar
350ml/12fl oz double cream
Method
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Heat oven to 150C/130C fan/gas 2. using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
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Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
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When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.
