Rasberry and Grape Pavlova

Yum Yum!! Claire makes these well… so does my mum…
4 egg whites
Pinch of salt
225g caster sugar
2 teaspoons cornflour
1 teaspoon white wine vinegar


1 pannett of rasberries
1 bag of white grapes
425ml double cream

Preheat the oven to 160°C.

Draw a 22cm-diameter circle on a sheet of greaseproof paper. Place on a baking sheet.

Whisk the egg whites and salt until they form stiff peaks. Add a quarter of the sugar, and whisk until the mix is glossy and stiff. Add half the remaining sugar, whisk until glossy and repeat with the remaining sugar. Gently whisk in the cornflour and vinegar. Don’t over-beat.

Spoon the mix onto the paper circle, shaping into a flat disc. Place on a low shelf in the oven and immediately reduce the temperature to 140°C/gas 1. Bake for about 1 hour or until the meringue is crisp outside but feels soft yet set inside. Cool then peel off the greaseproof paper.

Whisk the cream until it forms soft peaks. Spoon onto the pavlova and top with the fruit.