Serves 8-10
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For the berry coulis:

To decorate:

  1. Preheat the oven to 180̊C/160̊C fan/gas mark 4.
  2. Use an electric whisk to beat the egg whites in a clean, dry mixing bowl for a few minutes until foamy. Gradually beat in the caster sugar for a few minutes until stiff peaks form and the mixture is thick and glossy; when you remove the whisk, the mixture should keep its shape.You should even be able to hold the mixing bowl upside down without the mixture falling out.
  3. Gently whisk in the cornflour and vinegar for two minutes.
  4. Draw a 20cm circle on a sheet of parchment paper (the easiest way to do this is to draw around a 20cm cake tin), then flip the paper over. Use a little of the meringue mixture to stick the four corners of the parchment paper to a baking tray.
  5. Spoon the meringue mixture onto the prepared tray. Use an upward sweeping motion with your spatula to form the meringue into a peak shape. Use the spatula to create a small hollow in the centre of the pavlova at the top.
  6. Place the tray in the oven and immediately reduce the temperature to 120 ̊C/100 ̊C fan/gas mark 1⁄2.
  7. Bake for 60 minutes, then turn off the oven and leave the pavlova inside to cool completely — don’t be tempted to open the oven door!
  8. To make the coulis, add the blackberries and sugar to a small saucepan over a medium heat. Cook the berries until soft and juicy. Mash lightly with a fork, or blitz in a food processor, then pour the mixture through a sieve into a jug. Allow to cool.
  9. In a bowl, whisk the double cream until it forms soft peaks.
  10. Once the pavlova is fully cooled, remove from the oven and carefully transfer to a serving plate or cake stand. Spoon the cream onto the pavlova. Decorate with plums, redcurrants, figs and fresh mint.
  11. Drizzle on some of the blackberry coulis before serving.

Nutrition Facts

Per Serving: 431kcals, 16.1g fat (9.8g saturated), 71.7g carbs (66.2g sugars), 5.6g protein, 3.4g fibre, 0.051g sodium