Raspberry & Blueberry Pavlova

• Pre heat the oven to 120 C, Gas 1/2.
• Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
• Add half the sugar and whisk well on 3/4 speed, then finally add the rest of the sugar, whisking until very glossy.
• Remove the bowl from the machine, fold in the cornflour, vanilla, and vinegar, and then mix well.
• Mark using a dinner or side plate, mark a 24cm circle on the parchment or paper, roughly.
• 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.
• 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.
• When you are happy, place the tray in the oven and cook for 1 hour 30 minutes, approx.
• You will find the meringue will expand quite a lot, slightly colour and will crack. This is normal.
• After the hour check, the Pavlova is cooked. It should be firm to the touch, yet if squeezed lightly, it will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova. Finally, turn the oven off and leave the Pavlova to cool all night in the oven.

To Serve

• Carefully remove the meringue from the paper and place it in the centre of a large serving plate.
• Fold the raspberries, blueberries, jam and juice, lemon zest into the very lightly whipped cream, do not over mix.
• Spoon straight away into the pavlova.
• Dust with icing sugar and chill for 30 minutes, then serve with raspberry sauce.