Summer Pavlova

1.Preheat the oven to 150°C, fan 130°C. Draw a 23cm (9cm) circle on a sheet of nonstick baking paper.
2.To make the meringue, whisk the egg whites in a large bowl until stiff peaks form. Whisk in the caster sugar, one tablespoon at a time. The mixture should look firm and glossy Finally, whisk in the vinegar and cornflour.
3.Use a little of the meringue mixture to stick the marked baking paper onto the baking tray. Spoon the meringue onto the baking sheet, using the circle as a guide. Make a dip in the centre to create a 'wall' around the outside.
4.Cook the meringue for one hour then turn off the oven and leave to cool for 8 hours or ideally overnight.
5.To make the filling, spoon the Avonmore Freshly Whipped Raspberry & White Chocolate Cream into the middle of the meringue shell and top with fresh berries. Serve immediately and enjoy!

Instructions

1.Preheat the oven to 150°C, fan 130°C. Draw a 23cm (9cm) circle on a sheet of nonstick baking paper.
2.To make the meringue, whisk the egg whites in a large bowl until stiff peaks form. Whisk in the caster sugar, one tablespoon at a time. The mixture should look firm and glossy Finally, whisk in the vinegar and cornflour.
3.Use a little of the meringue mixture to stick the marked baking paper onto the baking tray. Spoon the meringue onto the baking sheet, using the circle as a guide. Make a dip in the centre to create a 'wall' around the outside.
4.Cook the meringue for one hour then turn off the oven and leave to cool for 8 hours or ideally overnight.
5.To make the filling, spoon the Avonmore Freshly Whipped Raspberry & White Chocolate Cream into the middle of the meringue shell and top with fresh berries. Serve immediately and enjoy!