Summer berry pavlova

1.Preheat oven to 150°C (130°C fan-torced). Line baking tray with baking paper. Draw a 22cm circle on paper as a guide (an easy way to do this is to trace around a bowl), then turn paper over to stop the mixture from touching the ink – you should still be able to see the outline.

2.Rub the inside of an electric mixer bowl and whisk attachment with halved lemon – this helps stabilise the egg whites.

3.Place egg whites in mixer bowl and begin to whisk on medium to high speed. With mixer running, add sugar 1 tablespoon at a time, waiting for the first to dissolve before adding the next spoonful. Once all the sugar has been added, continue to whisk until smooth. (Rub a little of the mixture between two fingers – if you can still feel granules, then continue whisking until they are completely dissolved.)

4.Add vanilla and sieve cornflour over fluffy egg whites. Whisk until just combined.

5.Spoon mixture onto baking tray using pre-drawn circle as a guide. Smooth around side of mound to make it as flat as possible. Bake for 1 hour 45 mins. Turn oven off and allow pavlova to cool completely (leave door closed).

6.To prepare berry topping, place berries in a bowl and stir through icing sugar. Cover and refrigerate for at least 1 hour, stirring once. The berries will create their own syrup.

7.To serve, dollop double cream all over pavlova shell. Scatter with berries and drizzle with the syrup.