Raspberry & Kiwi Pavlova

You will need:

Serves 8

For the meringue:

  • 4 large free-range egg whites
  • 225g/8oz caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar

For the topping:

  • 400ml/14fl oz double cream
  • 4 Kiwi, cut in Slices
  • 300g/11oz raspberries
  • fresh mint sprigs, to garnish

Method:

  1. Preheat the oven to 140C/285F/Gas 1.
  2. For the meringue, place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed.
  3. Add the sugar, a spoonful at a time, continuing to whisk until firm peaks form when the whisk is removed and the mixture becomes glossy and smooth.
  4. Whisk in the cornflour and vinegar.
  5. Line a baking sheet with baking paper and spoon the mixture onto the tray in a large round.
  6. Transfer to the oven and bake for ten minutes, then turn the heat down to the lowest setting and leave for 2-3 hours, or until crisp but uncoloured. Remove from the oven and allow cooling and then placing onto a serving plate.
  7. For the topping, place the double cream into a bowl and whisk until soft peaks form when the whisk is removed.
  8. To serve, spoon the cream mixture onto the centre of the meringue. Top with the slices of kiwi, raspberries and garnish with mint.