6 large egg whites

350 g caster sugar

1 tsp white wine vinegar

1 tsp cornflour, lightly whipped

200 g strawberries, hulled and quartered

200 g raspberries

200 g blackberries

a few mint leaves, to decorate (optional)

icing sugar, for dusting

Whisk the egg whites until soft peaks form, gradually addi the sugar a little at a time, whisking until mixture is stiff and glossy.

Add the vinegar and cornflour to the egg whites and carefully fold in.

Spoon the meringue onto the ring drawn on the baking paper, make a dent for the cream and fruit to sit in.

Bake in the oven for 1 hour–1 hour 15 minutes, remove once until the outside is hard but still white, allow to cool.

To assemble add the cream in the dent on the pavlova then arrange the berries on top and decorate with a few mint leaves (if using,) dust with icing sugar and cut into wedges.

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