Berry Pavlovas

Ingredients (makes 4 pavlovas)

• 4 egg whites

• 1 cup caster sugar

• 1/2 teaspoon vanilla essence

• 1 teaspoon white vinegar

• 300ml thickened cream

• 2 tablespoons icing sugar, sifted

• 250g Beerenberg strawberries, hulled and sliced

• 12 raspberries, optional

• 2 teaspoons icing sugar, sifted, extra

Method:

1. Preheat oven to 110 degrees C.  Using an electric mixer, beat egg whites until soft peaks form.  Gradually add sugar, beating well after each addition, until sugar is dissolved, then beat in vanilla and vinegar.

2. Divide mixture into 4 and pile onto oven trays lined with baking paper (allow room for spreading).  Shape each pile into a circle (about 10cm diameter), then scoop out the centre to resemble a bird's nest.

3. Bake for 1 and a 1/4 hours or until just firm to touch.  Turn off oven and cool meringues in oven.

4. To serve, whip cream and icing sugar until thick.  Pile cream into pavlovas (don't worry if they crack a little), then decorate with berries and dust with icing sugar.