Rayburn Fruit Pavlova
For the Base:
3 large egg whites
A pinch of salt
175g (6 oz) caster sugar
½ tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour
For the Filling
300 ml (10 fl oz) double cream
350g (12 oz) fresh fruit – sliced kiwi fruit, peaches, strawberries or raspberries, or a mixture of two contrasting fruits
Mint or raspberry leaves, to decorate
Use a pencil to draw an 18 cm (7 inch) circle on a sheet of baking parchment and place upside down on a cold plain shelf. Alternatively, use a circle of Bake-O-Glide as a larger template. Whisk the egg whites with the salt in a grease-free bowl until stiff. Add the sugar a spoonful at a time whilst still whisking. Finally: mix the vanilla extract with the vinegar and cornflour and whisk in. Spread the mixture out to form a base with an outer crown.
MAIN OVEN 120°C (250°F), GAS MARK L-1
LOWER OVEN IN SLOW COOKING MODE
Bake low down in the oven, for 1-2 hours, until crisp on the outside but like marshmallow in the centre. Whip the cream until stiff and pile in the centre of the meringue. Add the fresh fruit and decorate with mint or raspberry leaves.