Rolled pavlova with peaches and blackberries
Billowy, chewy meringue encases sweet whipped cream and the best of late summer fruit. Rolling the meringue isn’t as tricky as it sounds, just take it slowly. Substitute the fruit with whatever is in season.
For the meringue
- 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