Autumn Berries Pavlova

Add some mascarpone cheese with the cream to create a richer and more stable whipped cream.

Toss the blackberries in with some icing sugar and a tsp of alcohol such as Gin or Grand Mariner or some lemon juice to balance the acidity.

Preheat oven to 100˚C and line two baking tray with parchment paper.

Draw on the parchment paper the diameter of each pavlova to give you a guide. I did 1 base x 20cm and a few mini meringue to serve with the leftover.

Place the egg whites into a spotlessly clean mixing bowl and beat on a light speed until beginning to become stiff, then while beating slowly pour the caster sugar onto the frothy egg whites, a little at the time.

When all the sugar has been incorporated, add the vanilla essence, cornflour, vinegar and give one final whisk on high speed until glossy and stable. Place in a piping bag set with a nozzle.

Pipe as per Kevin showcase or spread all the mixture out on the baking tray.

Bake for 2 hour until the meringue mixture is very firm to touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.

When the pavlova are cooled and ready to be served.

Place the wider pavlova base on a cake platter, Spoon over some softly whipped cream, top with the berry and decorate with some fresh herbs.

Serve immediately.