Double Pavlova

I’m in the south of France enjoying the last days of my vacation. Mostly spending my days by the pool, reading and drinking ice coffee. But before I came here, I spent a couple of days at my parents summer house on the swedish west coast. My brother’s b-day is on the 31st of July and it’s kind of tradition that I bake a cake for him. This year (inspired by my time in Australia) I made a double pavlova, covered with swedish berries. Super easy to make and highly appreciated.

Double summer pavlova

6 eggwhites

1 1/2 cup (220g) caster (superfine) sugar

5 teaspoons cornflour (cornstarch)

1 teaspoon white vinegar

whipped cream and fresh fruit, to serve

1. Preheat oven to 150°C.
2. Beat the eggwhites until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over, add the vinegar and fold through.
3. Pile into two 15cm-rounds on baking trays lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven.
4. To serve, top the first layer with cream and berries and then the second meringue and top with more whipped cream and garnish with heaps of berries.