Summer Berry Pavlovas
From Cherrapeño
Adapted from The Best of Sainsbury's Desserts

Makes one large or 6 mini pavlovas

4 large egg whites
250g/8oz caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
1/2 teaspoon vanilla extract

For the filling:
300ml/10fl oz double cream
Summer fruits of your choice - sliced if wanted

Using a clean, large bowl, whisk the egg whites until stiff.

Add the sugar, a tablespoon at a time, whisking until the meringue is very stiff.

Whisk in the cornflour, vinegar and the vanilla extract.

To make a large pavlova, pile the meringue onto a baking sheet that has been lined with non-stick baking parchment and spread into 23cm/9" round. Hollow out the centre slightly with a spoon.
For mini pavlovas, pile or pipe 6 small circles of meringue onto a lined baking sheet, making a dent in the middle of them.

Bake the meringue in a pre-heated oven 15oºC/300ºF/Gas Mark 2, for about 1½ hours. Cool, remove the baking parchment and place onto a serving dish.

Whip the cream and fold in some of the fruit before spooning onto the meringue base. Decorate with the remaining fruit.