STRAWBERRY AND RASPBERRY PAVLOVAS

Ingredients.......2 egg whites, 115gm of castor sugar, 1/2 tsp of cornflour, 1/2 tsp of white wine vinegar. Topping....300ml of thickened cream, finely grated rind and juice of 1 medium lemon, 3 tbs of strawberry jam, 200gm of fresh raspberies, 200gm of fresh strawberries, hulled and sliced. Preheat your oven to 140 deg C. Line a baking tray with baking paper. Beat the egg whites in a large clean bowl, until you have stiff peaks, gradually add the sugar in a tablespoon at a time. Once all the sugar has been added, continue to beat until the meringue iis thick and glossy. Mix the cornflour and vinegar together in a small bowl until smooth, then fold the mix into the meringue. Spoon the meringue onto the prepared tray in about 20 mounds, spreading the mounds into 2" circles, and lightly indent the centres using the back of a tsp. Bake in the preheated for 30 minutes or until the meringues are a very pale biscuit colour and can be easily lifted from the baking paper. Leave the meringues cool on the baking paper. Put the jam and lemon juice in a saucepan over a low heat until the jam has melted, stir in the raspberries and strawberries, then remove from the heat and allow to cool. For the topping, pour the cream into the bowl of your mixer and beat until soft peaks form, then fold in the lemon rind. When you are ready to serve the pavlova treats, spoon a dollop of the cream onto the top of each pavlova and transfer to a serving plate. Spoon the fruit mixture over the pavlovas to serve. You can make these pavlovas in advance and keep them in an airtight container for several days and just make the topping when you are ready to serve them.