6 large egg whites
150g white caster sugar, sieved
200g light brown sugar or golden caster sugar, seived
1.5 teaspoons corn starch
Food colouring, optional
Seasonal fruit, I used 2 peaches, handful raspberries, a pear and half a nectarine.
1pt double cream.
Serves 6 generous portions
Start by soaking the fruit, place the chopped pieces in a shallow bowl and cover with the apple juice. You can also use a fruity liquor if you want an alcoholic version. Cover with cling film and place in fridge.
To make the pavlova, whisk egg whites until they form stiff soft peaks.
Combine and add the sugar tablespoon at a time. Whisk until mixture is thick and glossy. The mixture should be fairly stable so keep whisking until it gets there.
Fold in the cornstarch and a few drops of food colouring.
Line a baking sheet with baking paper. Spoon the mixture into the middle creating height.
Place in the top oven for 10 mins, then if you have a middle oven move the for 30-40 mins, if you only have a bottom oven move and slow bake for 60 mins.
Once cooked, leave to cool fully. It can be stored in an airtight container for up to 5 days or served immediately.
Whisk the cream and dollop over the top, then scatter the fruit.