Summer Berry Pavlova

Ingredients:

4 large egg whites at room temperature
pinch of salt
225g/8oz caster sugar
2 tsp corn flour
1 tsp white wine vinegar
4 drops of natural vanilla essence

FOR THE FILLING:
1 punnet strawberries
1 punnet of raspberries
250ml cream
rind of 1 orange
1 vanilla pod
1oz icing sugar
other seasonal berries to decorate

Method:

1. Preheat the oven to 150°C/Gas 2/300F.
2. Line a baking sheet with non-stick baking parchment and draw on a nine-inch circle.
3. Make the meringue in a large clean bowl. Whisk the egg whites and salt into stiff peaks. Slowly add the sugar, a third at a time, whisking well between each addition until the mixture is stiffened and shiny.
4. Sprinkle in the corn flour, vinegar and vanilla, fold in gently with a metal spoon.
5. Pile the meringue onto the paper circle and make a deep hollow in the centre. Put in the oven and reduce heat to 120°C/Gas ½/Fan Oven 100°C. Cook for 1½ to 2 hours, until pale brown but a little soft in the centre.
6. Turn off the oven, leave the door ajar and cool completely.
7. To make the filling
8. Whip the cream with vanilla seeds, icing sugar and orange rind until thick. Slice the fruit if necessary.
9. Peel the paper off the pavlova and transfer to a plate. Pile on the cream mixture, put the fruit on top, garnish with mint and serve.