Raspberry & Blueberry Pavlova

Method

1. Pre heat the oven to 120° C, Gas 1Ž2.
2. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
3. Add half the sugar and whisk well on 3Ž4 speed, then finally add the rest of the sugar, whisking until very glossy.
4. Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
5. Mark using a dinner or side plate mark a 24cm circle on the parchment or paper, roughly.
6. Spoon the meringue into the centre of the circle and using a palette knife or the back of a large spoon, carefully spread to the edge of the circle.
7. Try and keep the sides nice and high (remember this will eventually hold a lot of filling and cream) whilst creating an indentation in the centre. It sounds more difficult than it actually is I promise.
8. When you are happy, place the tray in the oven and cook for 1 hour 30 minutes, approx
9. You will find the meringue will expand quite a lot, slightly colour and will crack, this is normal.
10. After the hour check the Pavlova is cooked, it should be firm to the touch, yet if squeezed lightly will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova. Turn the oven off and leave the Pavlova to cool all night in the oven.
11. Remove from the oven and cool.
12. To serve carefully remove the meringue from the paper and place in the centre of a large serving plate.
13. Fold the raspberries, blueberries, jam and juice, lemon zest into the very lightly whipped cream, do not over mix.
14. Spoon straight away into the pavlova.
15. Dust with icing sugar and chill for 30 minute, then serve with raspberry sauce.