Berry & Chocolate Pavlova


These divine individual pavlovas are ideal for a summer dessert. You can make the meringues in advance then layer with fruit and cream a couple of hours before serving.
Serves 4. Ready in 2 hours


• 4 large egg whites
• 225g caster sugar
• 1 tsp cornflour
• 1tsp white wine vinegar
• 1 tsp vanilla extract
• 500g fresh strawberries
• 200g fresh raspberries
• 25g icing sugar, sifted, plus extra to serve
• 2 tsp lemon juice
• 300ml double cream, softly whipped
• 200g Greek yoghurt
• Chocolate curls, to decorate

1. Preheat the oven to 150°C, fan 130C, Gas Mark 1. Line 2 large baking sheets with baking paper. Draw six 9 cm circles on each sheet of baking paper. Turn the paper over.
2. Using an electric food mixer whisk the egg whites in a clean grease-free bowl until stiff. Gradually whisk in the sugar, one tablespoon at a time, whisking well after each addition to make a firm and glossy meringue.
3. Blend the cornflour, vinegar and vanilla extract together in a small bowl and fold into the meringue. Divide the meringue between the marked circles.
4. Bake for 45 minutes – 1 hour until the meringues are crisp and dry on the outside. Turn the oven off and leave them to cool completely in the oven with the door slightly open.
5. Hull and chop most of the strawberries (reserving about 8 for decoration). Place in a food processor or blender with half the raspberries and pulse to make a thick puree. Transfer to a bowl and stir in the icing sugar and lemon juice. Fold the yogurt into the cream.
6. Carefully remove the meringues from the baking paper. Sandwich the meringues together in stacks of three with cream and the fruit puree. Top with the reserved strawberries and remaining raspberries and decorate with chocolate curls. Dust with icing sugar just before serving.

The unfilled meringues will keep in a an airtight container for 3-4 days.