Liz McClarnon's harvest pavalova recipe

• 4 Egg whites
• 1 pinch Salt
• 1 tsp Corn flour
• 225 g (7.9oz) Granulated sugar
• 1 tsp White vinegar
• 16 fl oz (454.6ml) Whipping cream
• 5 Yellow plums, chopped
• 150 g (5.3oz) Blackberries

1. Preheat oven to 140 degrees C (275 degrees F).
2. Line a large cookie sheet with parchment paper.
3. In an electric mixer, beat egg whites and salt until soft peaks form.
4. Gradually add sugar, 2 tbsp at a time, beating well after each addition.
5. Add vinegar and cornflour and beat the mixture until thick, glossy and stiff enough so that the hand whisk can stand up in it.
6. Mound the meringue onto a cook sheet into an 8-inch circle.
7. Bake for 1 1/4 hours - the meringue mixture should be cream-coloured and crisp - bake for another 15 minutes if the outside is still sticky.
8. Cool and remove from paper onto a serving plate.
9. In a large bowl, beat whipping cream until still peaks form.
10. Cover meringue with cream and decorate with fruit.

egg whites, salt, flour, sugar, white vinegar, whipping cream, yellow plums, blackberries

Taken from www.lovefood.com/guide/recipes/12674/liz-mcclarnons-harvest-pavalova (may not work)