Red Berry Pavlova
6 large egg whites, at room temperature
350g Caster Sugar
1 tablespoon cornflour
1 teaspoon white wine vinegar
800g red berries hulled
40g icing sugar
2 Tablespoons of raspberry eau-de-vie or Kirsch (optional)
Squeeze of lemon juice
300ml Whipping Cream
Makes 1 x 20cm cake
Preheat the oven to 200/gas mark 7. Cut a circle of baking paper to fit a 20cm cake tin 9cm deep with a removable base. Rinse the tine with water, put the paper circle on the base and rinse again.
Whisk the egg whites in a bowl until they rise to a froth. Sprinkle over the caster sugar a few tablespoons at a time, whisking well with each addition. Whisk in the cornflour, then the vinegar. You should have a very stiff, glossy meringue.
Spoon the meringue into the prepared tin and smooth the surface. Place the pavlova o a baking sheet in the oven, reduce the temperature to its very lowest setting and bake for 1 ½ -2 hours keeping an eye on the surface to make sure it doesn’t colour. Remove the pavlova and run a knife around the edge of the tin.
Put a third of the berries, the icing sugar, the eau-de-vie if using and the lemon juice in a liquidiser and puree. Pass through a sieve into a bowl, taste and add more sugar or lemon juice as necessary. Halve or quarter any large strawberries and mix the remaining fruit in with the sauce.
Remove the collar and transfer the pavlova to a large serving plate. Whip the cream and spread thickly over the top of the pavlova. Spoon the berries and sauce into the centre with extra around the base if like. Serve straight away.
Recipe from the book Gorgeous Cakes by Annie Bell which is available from Amazon