Berry Pavolva

• 2 None medium egg whites
• 1/2 cup sugar
• 1 tsp cornstarch
• 1/2 tsp white wine vinegar
• 9 oz raspberries
• 1 1/4 cup heavy cream
• 1 tsp vanilla extract
• 5 oz strawberries, hulled and quartered
• 2 oz redcurrants
• 1 tsp powdered sugar, sifted

1. Preheat the oven to 300u0b0F. Line a baking sheet with parchment paper. Whisk the egg whites in a clean grease-free bowl until holding stiff peaks. Gradually whisk in the sugar, 1 tbsp at a time, to form a stiff glossy meringue. Blend together the cornstarch and vinegar and fold into the meringue.
2. Spread the meringue on the lined baking sheet into a 7 inch circle. Use the back of a spoon to create a slight dip in the centre. Bake for 1 - 1 1/4 hours until crisp and set. Switch off the oven and leave the pavlova inside until completely cold.
3. Push 3 oz of the raspberries through a fine-holed sieve to make a puree. Whip the cream and vanilla extract together in a bowl until softly peaking then fold in the raspberry puree. Spoon the cream into the centre of the pavlova. Mix the rest of the raspberries with the strawberries, redcurrants and the powdered sugar and spoon on top of the cream.

egg whites, sugar, cornstarch, white wine vinegar, raspberries, heavy cream, vanilla, strawberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/19462 (may not work)