Apricot And Blueberry Pavlova

• 4 None medium eggs
• 1 cup sugar, + 3 tbsp
• 2 tsp cornstarch
• 1/2 tsp white wine vinegar
• 2 tbsp lemon juice
• 1 lb apricots, halved, stoned and sliced
• 9 oz blueberries
• 1 2/3 cups whipping cream
• 1 tsp vanilla extract

1. Preheat the oven to 225u0b0F. Whisk the egg whites in an electric mixer until stiff. Gradually add 1 cup of sugar and keep whisking to make a smooth, shiny meringue. Add the cornstarch, trickle in the vinegar and stir gently.
2. Draw an 8 inch circle on parchment paper, cut out, and palce on a baking sheet. Spoon the meringue on to the circle to form a cake, making a shallow indentation in the middle. Bake for about 1 hour then reduce the temperature to 180u0b0F and bake for another hour. Switch off the oven and leave the meringue inside to cool.
3. Heat 3 tbsp of sugar in a small pan until it turns golden then add the lemon juice to deglaze the pan and make a syrup. Add the apricots and blueberries, simmer 2 mins then leave to cool in a bowl.
4. Just before serving, whip the cream with the vanilla. Put the pavlova on a serving platter, pile the cream inside the center of the meringue then add the fruit and syrup. Serve straightaway.

eggs, sugar, cornstarch, white wine vinegar, lemon juice, blueberries, whipping cream, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/18094 (may not work)