Jostaberry and Vanilla Pavlova

Ingredients

• 400 g jostaberries, topped and tailed
• 4 large egg whites, at room temperature
• 220 caster sugar, divided: 200g for meringue, 50g for compote
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• 400 ml double cream
• 1 tbsp icing sugar, for the cream

Contains: cereals gluten, eggs, milk, sulphites.

Method

1. Preheat the oven to 130°C (110°C fan). Draw a 22cm circle on baking parchment and place pencil-side down on a baking tray.About 3 min
2. Whisk the egg whites with a pinch of salt to stiff peaks. Add 200g caster sugar a tablespoon at a time, whisking well after each addition, until the meringue is thick and glossy. Fold in the cornflour, vinegar, and vanilla.About 12 min
3. Spoon the meringue onto the circle, building up the sides slightly to create a shallow well. Bake for 1 hour 15 minutes until the outside is dry and the meringue lifts cleanly from the paper. Turn off the oven and leave to cool inside with the door ajar.About 90 min
4. Make the compote: cook jostaberries and 50g caster sugar in a pan over a medium heat for 5–7 minutes until the berries burst and the sauce thickens slightly. Leave to cool.About 10 min
5. Whip the double cream and icing sugar to soft peaks. Spoon onto the cooled meringue base, then spoon the jostaberry compote over the cream, allowing it to ripple through. Serve immediately.About 5 min