Summer Pavlova

Ingredients

FOR THE MERINGUE

• 6 egg whites
• 300g granulated sugar
• 1 tablespoon of corn starch
• 1 1/2 teaspoons of white vinegar
• 1 tsp vanilla extract

FOR THE WHIPPED CREAM

• 500mls of whipping cream
• 1 tsp vanilla extract

EXTRAS

• Berries
• half a bar of dark chocolate, melted

Method

1. Preheat the oven to 300°F. Line a baking tray with parchment paper. Use a pen to create 2 circle outlines. Flip the sheet over so the ink is face down.
2. In a small bowl, combine the corn starch, vanilla extract, and white vinegar until fully mixed. Set aside until ready to use.
3. In the bowl of a stand mixer, whip the egg whites until foamy. Add the corn starch mixture and continue whisking for about 8 minutes until soft peaks begin to form. Then gradually add in the sugar. Continue whisking until the whites are stiff.
4. Evenly transfer the meringue onto the two circle outlines. Use a spatula to flatten and smooth the meringue.
5. Bake for 60 minutes, then turn off the oven. Use a wooden spoon to keep the oven door slightly open. Leave the meringue in the oven and let cool completely. This will take about 1 hour.
6. In the meantime, make the whipped cream. Using an electric mixer, whisk the cream until just soft. Then add in the sugar and vanilla extract and continue whisking until you have soft peaks.
7. Once cooled, remove the meringue from the oven. Spread half of the whipped cream on one of the meringue layers, then spoon over some of the berries before drizzling with half of the melted chocolate. Place the second layer of meringue on top. Spread the rest of the whipped cream, the berries and chocolate on top.
8. Slice and enjoy!