- 5 egg whites
- pinch salt
- 225g caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- 1/2tsp red food colouring (optional)
For the filling:
- 290ml pot double cream
- 2tbsp icing sugar
- 1tbsp rosewater
- 450g summer berries
- rose petals to decorate (optional)
Preheat the oven to 140C.
Draw a 23cm circle on a large sheet of baking parchment and place, pencil side down, on a baking sheet (if you lay it pencil side up, the line will come off on the meringue).
Put the egg whites in a large bowl, add the salt and whisk until stiff. Add a couple of tablespoons of the sugar and whisk thoroughly. Add another couple of tablespoons of sugar and whisk again. Continue until all the sugar has been used and the mixture is stiff and glossy.
Whisk in the cornflour and white wine vinegar. Stir in the food colouring, lightly swirling until the mixture is marbled with colour. Spoon the meringue on to the parchment and spread out to fill the circle. Build up the sides into peaks to hold the filling.
Bake for 1 hr until a pale biscuit colour. Remove from the baking parchment and transfer to a wire rack. Leave to cool completely.
Assemble the Pavlova.
Whisk the cream until lightly thickened. Add the icing sugar and rosewater, and continue to whisk until thickened. Just before serving, spoon the cream mixture into the meringue case and pile the berries on top. Scatter over the rose petals.