SERVES: 8; PREP: 15 mins; COOK: 1½-1½ hrs

4 medium egg whites

225g/8oz caster sugar

1 tsp raspberry or white wine vinegar

1 tsp cornflour

1 tsp vanilla essence

450m1/½pt double cream

2 tbsp icing sugar

350g/12oz prepared summer fruits (see Cook's tip)

1/ Preheat the oven to 150C/Fan 130C/Gas Mark 2. Draw a 20cm/8in circle on a sheet of baking parchment. Lightly oil a baking sheet; line with the parchment.

2/ Whisk the egg whites in a clean, grease-free bowl until they form stiff peaks.

3/ Gradually whisk in the sugar until the mixture is really thick and glossy. Fold in the vinegar, cornflour and vanilla.

4/ Spread a third of meringue out on baking sheet inside circle. Heap remaining meringue in spoonfuls on top, drawing each into a peak (see pic). Bake for 1½- 1½ hours until crisp and firm.

5/ Transfer to wire rack to cool; peel away the parchment. Whip cream and icing sugar until soft peaks form; heap into the centre of the pavlova; top with the prepared fruits. Use a spoon to create the peaks

COST: £4.60; CALS PER SERVING: 358; FAT PER SERVING: 27g

Cook's tip
¡ We used a mixture of strawberries, raspberries, blueberries, blackberries and redcurrants but you could use any combination of fruits you like. Sliced pineapple and mango mixed with passion fruit seeds makes a zingy tropical fruit filling.

01/09/2007