I love any opportunity to make a pavlova; its quite easy to make but looks very impressive once complete. Made chiefly from egg whites and topped with healthy red fruits, a Strawberry and Raspberry Pavlova is naturally gluten free – my friends all love it!
On a sheet of greaseproof paper draw a circle around a dinner plate. I would pick the plate you're serving it on to make sure it fits.
Whisk the egg whites until they form stiff peaks (if you're brave put if over your head to check they stay)
Still mixing, add the sugar a teaspoon at a time, make sure you whisk well in between spoonfulls
Mix the cornflour and vinegar together, whisk into the mixture.
Spread the meringue over the circle on the greaseproof paper. For a wreath leave a circle in the middle with no meringue on it. For a normal pavlova cover the whole circle but build the sides up higher than the middle.
Put the meringue into the oven and turn the over down to Fan 130°C/265F/Gas 2.
Bake for around 1 hour or until the meringue is a light beige colour and firm to touch.
Turn off the heat and leave the meringue and oven to cool, don't remove the pavlova until it is cooled (for a marshmallow type inside to your merinuge leave the over door closed while cooling)
Once cold, top with cream and your fruit/decorations.
The meringue can be made a day before you want to eat it, I left mine in the over with the door closed until I'm ready for it. I wouldn't decorate until the day you are eating as it absorbs the moisture from the cream and becomes soggy when left over night in the fridge.
This Christmas I made a decorate wreath by spooning the meringue into a ring shape before cooking. I topped it with pretty edible gold stars to make it extra festive; the redcurrants on top looked lovely and mirrored the homemade wreath on our fruit door, but they were actually a bit tart to eat!