Strawberry fields

4 egg whites
tiny pinch of salt
225g caster sugar
½ tsp vanilla extract
200ml double cream
100g crème fraiche or Greek yoghurt
450g strawberries
200g raspberries

1. Preheat the oven to 130C/250F/approx. gas mark ½ -1. Place a sheet of baking parchment or greaseproof paper on a baking sheet.
2. In a large, clean, dry, glass bowl, whisk the egg whites with the pinch of salt until stiff, then begin adding the sugar a tablespoon at a time, continuing to whisk until all the sugar is added and the mixture is smooth and glossy. Whisk in the vanilla extract.
3. Spoon the mixture onto the paper, smooth into a round shape, about 26-30cm in diameter, and make a dip in the centre. Bake for about 1 hour.
4. The outer shell should be hard to the touch and with a pale golden colour. Allow to go completely cold, then carefully peel off the paper and place onto a serving plate.
5. Whisk the double cream and crème fraiche or Greek yoghurt until thick but still smooth. Spoon into the meringue and arrange the berries on top. Serve immediately.

Or try this…
Use the same meringue quantities for the Pavlova, but instead of making one large one, use 2 baking sheets and spoon 8 portions of meringue onto the paper, each about 10cm round, making a dip in the middle as above. Bake at 130C/250F/gas mark ½ for 45 minutes to 1 hour. Fill with cream and fruit and serve on individual dessert plates.

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