Pistachio pavlova

Method

• step 1

  Heat oven to 180c/fan 160/gas 4. Line a baking sheet with baking parchment, then very lightly oil the paper with vegetable oil. Blend the vinegar and cornflour together until smooth.

• step 2

  Use electric beaters to whisk the egg whites to stiff peaks. Add 2 tbsp of the golden caster sugar and whisk again until the whites are stiff and shiny. Repeat until all of the sugar has been used. Whisk for another minute, then whisk in the cornflour paste. Fold in the nuts with just a couple of turns of a large metal spoon; you want to leave definite pistachio swirls.

• step 3

  Spoon the mixture onto the paper to make a circle about 22cm across. Smooth a crater in the middle and leave the edges rough and freeform. Put into the oven, then turn the heat down to 140c/fan 120c/gas 1. Bake for 1 hour, then turn the oven off, open the door a crack, and leave the meringue inside until completely cold.

• step 4

  To make the topping, roughly chop 100g of the strawberries and put into a pan with half the raspberries and red currants. Add the golden caster sugar, then cover and cook gently for 10 minutes until collapsed and syrupy. Push the fruit through a sieve, then cool.

• step 5

  Softly whip the cream, then fold some of the fruity sauce through it in ribbons. Spoon into the pavlova, top with the remaining fruit and drizzle more sauce over the top.