Pavlova from pauline

This is a seriously tasty desert that is a perfect ending to summer dinner parties or picnics!

For the meringue you will need 4 eggs, 225g caster sugar, corn flour, vanilla essence and a lemon. For the topping you will need red berries, double cream and icing sugar.

Here I have chosen raspberries and blackberries, but I also love to use strawberries.

Turn on the oven at 140 degrees celcius.

Tear off a piece of greaseproof paper, dab some water on it and press down the wet side on a baking tray (it will help it stay in place).

Measure out 225g sugar

Crack the eggs and collect the egg whites in a big bowl (glass best but a plastic bowl is okay).

You do not need the egg yolks, but feel free to keep them for a sauce rather than throw them away

Whisk the egg whites with an electric whisk.

Keep whisking...

Whisk the egg whites until they are stiff.

You can test if the egg whites are stiff by turning off the electric whisk and then slowly lifting it out of the egg whites.

The tips drooped so I still need to keep whisking....

My egg whites are perfectly whisked. Be careful not to whisk your egg whites too much!

Gradually add half of the sugar while whisking.

Add the rest of the sugar by folding it in with a large metal spoon.

Fold in one teaspoon of corn flour.

Slice your lemon in half and squeeze some juice into a teaspoon.

Fold in one teaspoon of lemon juice and one teaspoon of vanilla essence.

Pour out most of the mixture onto your greaseproof paper, in the shape of a circle.

Using a spoon dollop the rest around the edge to create a tasty ledge.

Bake for 1 hour. Check after 40 minutes (without opening the oven door) just to check that the meringue is not burning. If the colour is becoming dark brown turn your oven down slightly.

Take the baking tray out of the oven. Lift the greaseproof paper with the meringue onto a wire rack to cool.

When it is time to serve, or more importantly eat and enjoy, wash and dry the fruit. If you're using large strawberries cut them into quarters.

Place half a pint of double cream into a bowl. Add one tablespoon of icing sugar.

Manually whisk these together. If you do not have a manual whisk a fork also works but it may need more vigour.

Spoon the sweet, whipped cream into the centre of the meringue.

Sprinkle on the fruit.

Serve and do not worry about the messyness of removing it from the greaseproof paper as it will taste delicious. Enjoy!

Pavlova is also great to make for picnics! Make the meringue before and bring on a baking tray. Don't forget to bring a bowl, a fork, the cream, icing sugar and your fruit.

Meringue

Pour the cream into a bowl, sprinkle on the icing sugar. Watch out if it's windy!

Get your friends to help with whipping the cream!

Another helpful friend!

When the cream has thickened pour it onto the meringue.

Sprinkle on the fruit. Serve and enjoy!