Summer Berry Pavlova

Summer Berry Pavlova

5 large egg whites

400ml double cream

600g mixed summer berries [raspberries, blueberries, red/black currants]

250 caster sugar

2 tbsp orange liqueur [optional]

Icing sugar to dust

Heat the oven to 120C. Mark out 2 circles 23cm diameter on baking parchment. Line 2 baking trays. Beat the egg whites with a pinch of salt in a CLEAN mixing bowl until they hold stiff peaks. Whisk in the sugar, 1tbsp at a time until you have a glossy-looking mixture. Spread the mixture onto the baking parchment up to the diameter of the circle. Make an indentation in the centre of one. Bake for 1½ hours, then switch off the oven and leave the meringue to cool completely for 2 hours [or over-night if possible]. Whip the cream with the orange liqueur and spoon on top of the meringue circle with the indent. Scatter half the berries over the cream, put the other meringue on top. Add the remaining berries on top, dust with icing sugar and serve.