Ingredients

• 250g/9oz free-range egg whites
• at room temperature (6 eggs or from a carton)
• 375g/13oz caster sugar
• 2 tsp vanilla extract
• 2 tsp white wine vinegar
• 2 tsp cornflour
• 300ml/10fl oz double cream
• 1 tsp vanilla extract
• 30g/1oz icing sugar
• 5 large
• ripe peaches
• cut into ½cm/¼in segments
• 300g/10½oz blackberries
• 60g/2oz toasted
• flaked almonds

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• To make the meringue
• line a 35x30cm/13x11in Swiss roll tin with baking paper
• allowing 2cm/½in to hang over the sides of the tin.
• Whisk the egg whites in a clean
• glass bowl to soft peaks. Gradually add the sugar
• whisking constantly
• until the mixture becomes thick and glossy. Add the vanilla extract
• vinegar and cornflour and whisk until combined.
• Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4.
• Bake for 35 minutes
• or until pale beige and crusty on top. Set aside to cool completely.
• To make the filling
• whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine.
• With a clean tea towel placed over the top of the meringue
• turn out onto a work surface. Lift the tin and peel off the baking paper.
• Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds.
• To roll up the pavlova
• start with longest side closest to you. Using the tea towel
• roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards.
• To serve
• pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches
• blackberries and almonds.