Serves 12 – 15
For the pavlova
6 large egg whites
350g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling
600ml double cream
1 tsp vanilla bean paste
50g icing sugar, sifted
200g strawberries, hulled and quartered
50g pomegranate seeds
a few mint leaves, to decorate, optional
icing sugar, for dusting
1. Preheat the oven to 160˚C/fan 140˚C fan/gas 3. Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
2. Put six egg whites into a mixing bowl and whisk with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and corn flour in a cup until smooth, then stir into the bowl.
3. Spoon the meringue between the 2 circles on the baking parchment, to make a wreath shape. Using a large spoon make a trench in the meringue for the cream and fruit to sit in. Slide into the oven, then immediately reduce the temperature to 140˚C/fan 120C/gas 1 and bake for 1 hour – 1 hour 15 minutes. Turn the oven off and leave the pavlova inside for an hour or overnight to dry.
4. To assemble, whip the cream, vanilla & icing sugar until just stiff. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut in wedges.
The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and keep in a cool place.