BERRY PAVLOVA
For the pavlova
6 large free-range egg whites
350g/12oz caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling
600ml/20fl oz double cream
1 tsp vanilla bean paste
50g/1¾oz icing sugar, sifted
200g/7oz strawberries, hulled and quartered
300g/10½oz raspberries
200g/7oz blueberries
50g/1¾oz pomegranate seeds
a few mint leaves, to decorate (optional)
icing sugar, for dusting Continue reading