Summer Pavlova

3 Egg Whites

175 g Caster Sugar

1/2 tsp Vanilla Essence

1/2 tsp Distilled White Wine Vinegar

1 tsp Cornflour

300 ml Double Cream

50 g Dark Chocolate

1/2 Punnet Strawberries - sliced

2 Kiwis - sliced

Draw an 18cm circle on baking paper and place mark side down on a baking tray.

Whisk the egg whites until very stiff with half the sugar.

Fold in the remaining sugar, vanilla, vinegar and cornflour with a metal spoon.

Pipe the meringue mixture on to the circle making slightly raised edges and bake in the oven for about 1 hour until crisp and dry.

Melt the chocolate the brush over the “centre well” of the pavlova and allow to dry.

Whisk the cream until stiff.

Gently place the pavlova onto a plate, pile the cream in the middle and decorate with the sliced fresh fruit.