Summer berry pavlova

Preheat the oven to 150°C. Whisk the egg whites in a clean bowl at a medium speed until they start to form nice firm peaks.

With the mixer still running, gradually add the sugar and salt. Turn the mixer up to the highest setting and whisk for 7 – 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.

Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

For the pavlova, halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Whip the cream with the sugar until it forms soft peaks, then fold in the vanilla seeds. Spoon half of the cream on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream. Place the other meringue on top and press down gently to stick them together. Spread the remaining cream over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!