Ingredients

· 7 egg whites

· 1½ cups caster sugar

· 1½ teaspoons vinegar

For Strawberry Jam

· 250 g strawberries

· ½ cup caster sugar

· 1 teaspoon vanilla essence

For the Topping

· 3 cups thickened cream

· 1 teaspoon vanilla essence

· 125 g blueberries

· 125 g raspberries

· Icing sugar, for dusting

Method

Preheat oven to 150°C. Using an electric mixer, whisk the egg whites until stiff peaks form. Gradually add the sugar, waiting 30 seconds before adding another tablespoon. Once all the sugar is added, whisk until the mixture is stiff and glossy. Add the vinegar and whisk for a further two minutes. Place spoonfuls of the meringue onto a baking tray lined with non-stick baking paper. Reduce oven temperature to 120°C and cook for an hour. Turn the oven off and allow the pavlova to cool completely. Put the strawberries, sugar and vanilla in a saucepan over medium high heat. Bring to boil and cook until thickened. Allow to cool. Put the cream and vanilla in a bowl and whisk to soft peaks. Serve the pavlova topped with cream, strawberry jam, raspberries and blueberries. Dust with icing sugar.