Apricot And Blueberry Pavlova - cooking recipe

Ingredients

4 None medium eggs
1 cup sugar, + 3 tbsp
2 tsp cornstarch
1/2 tsp white wine vinegar
2 tbsp lemon juice
1 lb apricots, halved, stoned and sliced
9 oz blueberries
1 2/3 cups whipping cream
1 tsp vanilla extract

Preparation

Preheat the oven to 225\u00b0F. Whisk the egg whites in an electric mixer until stiff. Gradually add 1 cup of sugar and keep whisking to make a smooth, shiny meringue. Add the cornstarch, trickle in the vinegar and stir gently.
Draw an 8 inch circle on parchment paper, cut out, and palce on a baking sheet. Spoon the meringue on to the circle to form a cake, making a shallow indentation in the middle. Bake for about 1 hour then reduce the temperature to 180\u00b0F and bake for another hour. Switch off the oven and leave the meringue inside to cool.
Heat 3 tbsp of sugar in a small pan until it turns golden then add the lemon juice to deglaze the pan and make a syrup. Add the apricots and blueberries, simmer 2 mins then leave to cool in a bowl.
Just before serving, whip the cream with the vanilla. Put the pavlova on a serving platter, pile the cream inside the center of the meringue then add the fruit and syrup. Serve straightaway.