Summer Berries Pavlova

This is a crisp meringue with a soft marshmallowy center, lavishly topped with sweet raspberries and blackberries.

Below is the recipe for this Pavlova (adapted from

For the meringue:
4 large egg whites
200 grams castor sugar
1/2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornflour

For the filling:
240ml whipping cream
20 grams icing sugar (or to taste)
1/2 teaspoon vanilla extract
Fresh fruits of your choice

Line baking sheet with parchment paper and draw a 7 inch circle on the paper. Turn the parchment paper over so that the circle is on the reverse side.

Preheat the oven to 130-150 degrees C (depending on your oven) and place rack on the center of the oven.

In a large, clean bowl, whisk the egg whites until they form soft peaks. Add the castor sugar roughly a tablespoon at a time, while continue to beat on high speed until the meringue holds very stiff and have shiny peaks.

Beat in the vanilla extract, vinegar and cornflour.

Using a spatula, spread the meringue mixture into the circle. Keep the disk reasonably flat but make sure the edges are slightly higher than the center.

Bake for 60 to 70 minutes, they should be crispy and dry on the outside and may be a bit cracked, which is fine.

Turn the oven off, leave the door slightly ajar and let it cool completely in the oven.

Whip the cream until soft peaks form, then fold in the icing sugar to taste and vanilla extract.

Spread the generous amount of whipped cream in the center of the meringue and arrange the fruits of your choice randomly on top of the cream.