White Chocolate and Berry Pavlova

The crisp meringue has a soft chewy interior and is topped with white chocolate, whipped cream and luscious selection of berries. Will go down a treat after a long hard fast.

Prep time: 25 min
Cook time: 6 hrs, to 8 hours, leaving the meringue in the oven overnight
Serves: 8

Ingredients

For the meringue:
6 egg whites
200 g caster sugar
1 tsp corn flour

For the filling:
600 ml double cream
100 g white chocolate
125 g raspberries
50 g strawberries
50 g redcurrants
50 g mixed summer berries
25 g blueberries

Method

1. Preheat the oven to 170C/gas 3.
2. Line a large baking tray with non-stick baking paper.
3. Whisk the egg whites with an electric whisk on high speed and add the sugar.
4. Reduce the speed and add the corn flour. Return to high speed and whisk until the mixture is stiff.
5. Spread with a spatula or pipe onto the lined baking tray or and place in the oven. Turn off the oven and leave for 6-8 hours or overnight to dry out.
6. Whisk the cream until softly peaking.
7. Melt the white chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
8. Place the meringue carefully on a serving plate. Spread the white chocolate over the base of the meringue and top with cream. Arrange the fruit on top and decorate with mint sprigs.