This stunning yet simple plum and blackberry pavlova is great at any time of the year, particularly late summer when the blackberries are bountiful. Substitute your favourite fruit for the plums and blackberries and get creative!
4 egg whites
250g caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
1/2 teaspoon vanilla extract or essence
300ml thickened cream, whipped
1 handful blackberries
4 plums, stoned and cut into wedges
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Pavlova: Preheat the oven to 150 degrees C. Grease a baking tray. Invert a plate over a sheet of baking paper and draw a circle around the edge using a pencil. Place the paper circle in the middle of the greased baking tray.
In a spotlessly clean bowl, whisk the egg whites with an electric hand whisk until soft peaks form. Begin adding the sugar, a spoon at a time, until the egg whites become glossy. Add the cornflour, vinegar and vanilla.
Spoon the mixture into a piping bag fitted with your favourite nozzle. Pipe the mixture into a circular shape using the baking paper as a guide.
Bake in the oven for 1 hour. Switch off the oven and allow to cool completely inside the oven. Remove from the oven and place on a flat serving plate.
Filling: Spoon the whipped cream into the centre of the pavlova and smooth. Place the blackberries in the centre of the meringue and then neatly lay each plum wedge around the outside in a pleasing way. Serve.