The recipe for the pavlova comes from Mary Berry’s complete cook book ( Which I see has just been re released!! ) I whipped 300ml of double cream to put on the top along with a mixture of summer fruits but you could use whatever you like really. ( Be careful of the weight though if you pile on too much topping the meringue will crack and collapse )


4 Egg whites

250g Cater Sugar

1.5 Tsp of cornflour

1.5 tsp of white wine vinegar


1) Preheat the oven to 160 c and mark  a 9 inch circle on a sheet of greaseproof paper. Turn the paper over and line a baking tray.

2) Whisk the egg whites until stiff then add the sugar 1 tsp at a time whisking the mixture constantly.

3) Blend the cornflour and vinegar and whisk into the egg white mixture.

4) Spread the mixture inside the circle on the baking paper, building the sides up so that they are higher than the middle. Place in the oven then

reduce the  heat to 150 c at once.

5) Bake the meringue for 1 hour or until firm to the touch , turn off the oven and leave the meringue inside for another hour ( with the door slightly open if you have a fan assisted oven )

6) Peel the greaseproof paper from the meringue and transfer the meringue to a serving plate. Leave to cool.

7) Before serving top with whipped cream and fruit of your choice.