Summer Fruits Pavlova with a Red Berry Coulis

There are two ways you can make this meringue:

For a soft meringue take out of the oven as soon as it is cooked and cool on a wire rack.

For a crisper meringue - you can make it the evening before and leave in the oven, after cooking, to dry out overnight.

Beat the egg whites with a pinch of salt until stiff, then beat in the sugar, a tablespoon at a time.

Add the cornflour and the white wine vinegar or lemon juice.

Pile the meringue onto the parchment paper and smooth into a large circle about 2 cm. (¾") thick. Gently raise the edge slightly, forming a base for the fruit.

Bake in the preheated oven for about 55 mins. It is cooked when the outside edge is firm and the centre feels soft. Keep a check on it after 40-45 minutes.

Turn off the oven, open the door slightly and leave to dry out overnight. Alternatively for a softer meringue, gently peel off the parchment paper and leave to cool on a wire rack.

Whip the cream until softly stiff. Now either stir in two-thirds of the strawberries and kiwi fruit spread over the base of the meringue and decorate with the remaining fruit or spread the cream over the base of the pavlova and pile the fruit on top.

Chill in the fridge for about an hour before serving.

Serve with a berry coulis.

To make the berry coulis:

Using a hand blender, whiz together the raspberries, strawberries, 2 tbsp. icing sugar and a tablespoon of water. Strain through a fine mesh sieve. Adjust sugar to taste and add more water if the consistency is too thick. Pour into a jug and serve.