This easy berry filled meringue is low in fat, and because it is gluten – free its also suitable for people with gluten intolerance or coeliac.

You can use any berries that you like, fresh or frozen, you can also use any berries which are in season raspberries, strawberries, blackberries, or a mixture of all of them works really well.

I’ve made this pavlova a lot, and we have enjoyed it every time, but I have learnt by my own mistakes.

When making the meringues, take care when you separate your eggs, I do this is separate bowls, because if you get any egg yolk in your egg whites for your meringue the whites will not beat up, and if you get any shell in your eggs by mistake the best thing to remove it with is one of the egg shell halves. Also the pavlova is best assembled at the last minute as it does not travel well !!!!

As I said; I have learnt by my mistakes!!

1tsp vanilla extract

1tsp vinegar

1tsp cornflour

4 large egg whites

200g caster sugar

200ml half – fat crème fraiche

500g fresh or frozen mixed berries, defrosted and drained

Method

Preheat the oven to 150c, gas 2, 300f

Line a 23cms x 33cms swiss roll tin with baking parchment.

Blend together the vanilla extract, vinegar and cornflour.

Using a hand – held electric mixer, whisk the egg whites in a grease – free bowl until stiff peaks form.

Whisk in the caster sugar and cornflour mixture in three equal quantities and continue whisking until the mixture is thick and glossy.

Spoon the meringue into the prepared tin and level the surface.

Bake in the oven for 45 minutes then turn off the oven and leave the meringue in the cooling oven for 15 minutes

Turn the meringue onto a large sheet of greaseproof paper and carefully peel of the baking parchment.

Allow to cool completely.

Spread the crème fraiche over the meringue and sprinkle over the fruit and gently roll up from the narrow end and serve immediately.

Don’t worry if the meringue cracks when you roll it up, it adds to its charm.