Pink Peppercorn Pavlova

Serves: 6-8

Total cooking time: 60 mins

Ingredients HIDE SHOW

It shouldn’t work…but it really does!

Preheat oven to 140C/gas mark 1.
Line a tray with parchment (tip: use some of your meringue mix to dab in the corners to hold the paper down during cooking).
In a mixer, whip up the egg whites to a stiff peak.
Then add the sugar a tablespoon at a time for the first 4 tablespoons, allowing the whites to return to stiff peaks each time.
Add the remaining sugar as a steady stream while the whisk is running, until all the sugar is incorporated.
Add the cornflour and lemon juice at the end.
Dollop the mix onto your prepared tray and with the back of a spoon create a large circle with a crater to allow for the cream and fruit.
Cook for an hour or until the meringue comes away from the parchment and feels firm to touch.
Leave to cool.
Whip the cream adding icing sugar to taste – dollop onto the meringue and cover with your favourite summer fruits. Sprinkle with icing sugar.
Serve with a glass of PepperBox Rosé, enjoy!