The classic berry pavlova

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 140°C/fan 120°C/ gas

Step 2

Draw a 23cm (910)

Step 3

Circle on non- stick baking paper as a guide and place on a baking tray.

Step 4

Whisk the egg whites with the salt in a large clean bowl, either by hand or with a hand-held electric mixer, until very stiff, then gradually whisk in the sugar.

Step 5

Whisk until it forms stiff peaks, this takes 3-4 minutes.

Step 6

Fold in the vanilla extract and vinegar.

Step 7

Spread the meringue mixture over the circle of non-stick paper and bake for 1 hour until firm.Mummy's trick (which! always do and believe is the key to a perfect meringue) was to turn off the oven and leave the meringue in with the door closed for another half an hour.

Step 8

Remove from the oven and leave the meringue to cool, peeling off the baking paper from the bottom with care.

Step 9

Place the pavlova on a serving plate.

Step 10

Whip the cream until stiff, pile on top of the meringue and decorate with the fruit - I strain the tinned raspberries and pile them in the centre, then arrange the rest of the fruit on the top.

Step 11

Of course, you can use whatever fruit is in season.